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Sweet Potato and Kale Quesadillas

An easy and flavorful quesadilla recipe
Course Main Course
Cuisine Mexican
Keyword kale, quesadillas, sweet potato

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

  • 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.
  • 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.
  • 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.
  • 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.