These vegetarian quesadillas are jam-packed with sweet potatoes, black beans, kale, and creamy cheese!
Ingredients
1 large potato
Sweet potato
(rinsed and scrubbed clean)
1 pinch
Salt
1 tbsp
Extra virgin olive oil, garlic-infused
4 cup
Kale
(de-stemmed and roughly chopped)
1 can (15oz)
Black beans, canned
(drained and rinsed)
1/2 tsp
Cumin
1/2 tsp
Paprika
1/2 tsp
Cayenne pepper
1/3 cup
Salsa verde, ready to serve
(or salsa of choice)
114 gm
Cream cheese
1 pinch
Salt and pepper
(to taste)
8 medium tortilla(s)
Whole wheat tortilla
1 cup
Cheddar cheese
(or cheese of choice)
1/4 cup
Red onion
(finely chopped)
1/3 cup
Banana pepper
(chopped)
1 avocado(s)
Avocado
(sliced)
1 fruit
Lime
(wedges)
Instructions
Chop sweet potato into bite-sized pieces (peel and all).
Place the sweet potato in a large soup pot and fill with water until the potato is just covered. Add a pinch of salt and bring to a boil. Reduce heat to medium and continue to boil with the lid on for 10 minutes, or until potatoes can be easily pierced with a fork.
Meanwhile, sautee the kale in olive oil until slightly crispy. Set aside
Once the potato is tender, reduce heat to low. Drain the water and mash the potato until partly smooth with some chunks remaining.
Add the black beans cumin, paprika, cayenne pepper, salsa, and cream cheese. Stir the mixture until cream cheese is fully melted and the ingredients are combined.
Preheat the oven to 450 degrees and spray a large baking sheet with cooking spray, or line with tinfoil.
To assemble quesadillas, place tortillas onto a baking sheet and spread with sweet potato filling. Add the avocado slices, banana pepper slices, kale, Sprinkle with red onion, and grated cheese, and finish with a squirt of fresh lime juice. Top with another tortilla and press down gently.
Bake in preheated oven for 5 minutes until tortilla edges start to get crispy.
