Sweet Potato and Kale Quesadillas

Sweet Potato and Kale Quesadillas (via abeautifulmess.com) The movie Napoleon Dynamite has forever ruined me as I always see the word “quesadilla” and pronounce it in my mind like “armadillo”. As if I didn’t already mispronounce everything! It’s an ongoing problem for me.

But other than my pronunciation issues, I do love quesadillas! So easy to make, and you can pretty much just fill them with leftover bits of this and that if you are running low on grocery supplies for the week. These, however, are a bit more intentional.

Sweet Potato and Kale Quesadillas (via abeautifulmess.com) I think the inspiration behind this meal, on some level, was me trying to still hold on to summer but add in some flavors that remind me of autumn. I went outside to walk my dogs the other day and it FELT like autumn. I can’t totally explain it… the leaves haven’t changed colors yet, but something in the air felt distinctively like fall to me. And I both celebrated and felt a little sad since I love both summer and fall – it’s complicated. 🙂

Anyway, if you like quick, easy, and delicious dinners, then you’ll love these. I also have a fool-proof method for flipping quesadillas without all the filling flying out.

Easy kale recipesSweet Potato and Kale Quesadillas, makes 2-3

1 medium to large sweet potato, approx. 9 oz.
1 tablespoon chopped red onion
1 large clove of garlic, minced
1/4 teaspoon cumin
1/8 teaspoon chili powder
salt and pepper
2 oz chopped kale
1 tablespoon oil (I used olive oil, but any cooking oil is fine.)
4-6 flour tortillas (4 if the larger “burrito” size, 6 if smaller. I used whole wheat flour tortillas. You could also choose something gluten free if you need.)
2-3 teaspoons mayo
5-6 oz shredded cheese (Colby or something mixed is great)
cilantro, lime, avocado, and/or sour cream to serve

Peel and rinse the potato and cut into small cubes. Chop the onion. Cook the potato and onion in a little oil over medium/high heat for about 8 minutes. Then add the minced garlic, cumin, chili powder, and season with a little salt and pepper. Cook for another 1-2 minutes until you can easily mash one of the pieces of potato with the side of your spatula. Remove to a plate.

Easy sweet potato recipesIn the same, still hot pan, add the chopped kale and cook just for 1-2 minutes until it turns a brighter green and begins to wilt. Remove to the same plate with the sweet potato. Turn the heat down to low.

Have two tortillas ready and sitting out on a cutting board or large plate. Spread a teaspoon or two of mayo over one side of each. Add one to the pan, mayo side facing up and top with 1/3 to 1/2 of the sweet potato and kale filling. Then sprinkle on 1/3 to 1/2 of the shredded cheese. Top with the remaining tortilla, mayo side down. Allow to cook for a couple minutes, then use your spatula to peek under the bottom tortilla to see if it’s getting brown spots yet.

Once it looks crispy, but not burnt, slide it out of the pan and onto the cutting board or plate that previously held the tortillas. Top with another plate, so you’ve made a sandwich that is: cutting board or plate, quesadilla, another plate. Now flip this over so the uncooked tortilla is on bottom, and then slip this into the hot pan. If you need to add a bit more oil to the pan, do so before adding the quesadilla. Cook for another 2-3 minutes. Repeat for each quesadilla.

Sweet Potato and Kale Quesadillas (via abeautifulmess.com)Top with a bit of fresh cilantro and sliced avocado if you have it. I love to squeeze a little lime juice over everything just before eating. But that’s it –easy as can be. Enjoy! xo. Emma

Sweet Potato and Kale Quesadillas

An easy and flavorful quesadilla recipe

Course Main Course
Cuisine Mexican
Keyword kale, quesadillas, sweet potato
Author Emma Chapman

Ingredients

  • 1 medium to large sweet potato approx. 9 oz.
  • 1 tablespoon red onion chopped
  • 1 large clove of garlic minced
  • ¼ teaspoon cumin
  • teaspoon chili powder
  • salt and pepper
  • 2 oz kale chopped
  • 1 tablespoon oil I used olive oil, but any cooking oil is fine.
  • 4-6 flour tortillas 4 if the larger “burrito” size, 6 if smaller. I used whole wheat flour tortillas. You could also choose something gluten free if you need.
  • 2-3 teaspoons mayo
  • 5-6 oz shredded cheese Colby or something mixed is great
  • cilantro
  • lime, avocado, and/or sour cream to serve

Instructions

  1. Peel and rinse the potato and cut into small cubes. Chop the onion. Cook the potato and onion in a little oil over medium/high heat for about 8 minutes.

    Then, add the minced garlic, cumin, chili powder, and season with a little salt and pepper. Cook for another 1-2 minutes until you can easily mash one of the pieces of potato with the side of your spatula. Remove to a plate.

  2. In the same, still hot pan, add the chopped kale and cook just for 1-2 minutes until it turns a brighter green and begins to wilt. Remove to the same plate with the sweet potato. Turn the heat down to low.

  3. Have two tortillas ready and sitting out on a cutting board or large plate. Spread a teaspoon or two of mayo over one side of each. Add one to the pan, mayo side facing up and top with 1/3 to 1/2 of the sweet potato and kale filling.

    Then, sprinkle on 1/3 to 1/2 of the shredded cheese. Top with the remaining tortilla, mayo side down. Allow to cook for a couple minutes, then use your spatula to peek under the bottom tortilla to see if it’s getting brown spots yet.

  4. Once it looks crispy, but not burnt, slide it out of the pan and onto the cutting board or plate that previously held the tortillas. Top with another plate, so you’ve made a sandwich that is: cutting board or plate, quesadilla, another plate.

    Now flip this over so the uncooked tortilla is on bottom, and then slip this into the hot pan. If you need to add a bit more oil to the pan, do so before adding the quesadilla. Cook for another 2-3 minutes. Repeat for each quesadilla.

  5. Top with a bit of fresh cilantro and sliced avocado if you have it. I love to squeeze a little lime juice over everything just before eating. 

Credits // Author and Photography: Emma Chapman. Edited with A Beautiful Mess actions.

  • I made these last night and they were a family hit! I think I’ll put cheese on both sides next time, as they fell apart somewhat while eating, but I love the concept. Thank you!!

  • yum! my boyfriend and I made these tonight (although had to switch out kale for spinach since our market was out of kale) and they were delicious! Really filling too. Thanks for sharing this recipe, will def make again on nights when we want something yummy but nothing thats too time consuming 😀

  • YAY these sound so good and I have most the ingredients in my fridge already woohoo!

    Emma | With A City Dream

  • Recently I’ve been obsessed with mexican food, so I’m really glad you posted such recipe which is healthy and nutritious at the same time!

    I’m curious about sweet potatoes, though. I usually bake mine in the oven and it takes about 30 minutes; I had no idea that I could fry them and that they’ll be ready in just 8 minutes.

    http://stylestandpoint.com

  • Hey. Nice and delicious quesadillas you did.! Must people who doesn’t speak spanish mispronounce the woerd quesadilla lol the double L in spanishs sounds like a j in english

  • This looks amazing! And the photos in this post are perfection! I can’t wait to try this recipe!

  • Yep. I feel like that’s pretty much the biggest challenge to making quesadillas (or big grilled cheese sandwiches). 🙂 Getting the flip down without making your ingredients fly out is essential to a stress-free dinner making experience. Ha!

    -Emma

  • Love this! Too bad I’m out of tortillas but now I have a good reason to go grocery shopping again!

    Lena
    http://zoyaandme.com

  • I love quesadillas, and I make a similar kale and sweet potato version but with no mayo and with caramelized onions. The trick to flip the quesadilla you share is great. That’s always been a challenge for me.

  • Mmmmm, these look so good! The perfect recipe for summer transitioning into fall. xxx

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