Kale & Sweet Potato Quesadillas

Name: Kale & Sweet Potato Quesadillas
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 small sweet potato, pierced with fork; 1 Tbsp olive oil; 1 large onion; 355 milliliters kale, chopped; 1 vegetarian chorizo sausage, crumbled (optional); 1 serving salt & pepper, to taste; 118 milliliters black beans, cooked or canned (rinse well if using canned); 1 teaspoons smoked paprika; 4 whole wheat tortillas; 1 serving salsa for serving

If you want to add more Mexican recipes to your repertoire, Kale & Sweet Potato Quesadillas might be a recipe you should try. One serving contains 319 calories, 12g of protein, and 13g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. 44 people found this recipe to be scrumptious and satisfying. It works well as a hor d'oeuvre. This recipe from Oh My Veggies requires sweet potato, paprika, tortillas, and salt & pepper. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. Kale & Sweet Potato Quesadillas, Sweet Potato Quesadillas, and Sweet Potato Quesadillas are very similar to this recipe.

Instructions

Preheat oven to 400°F.

Equipment you will use

Oven

Place sweet potato on a small baking sheet lined with aluminum foil.

Ingredients you will need

Sweet Potato

Equipment you will use

Aluminum Foil

Baking Sheet

Bake for 35–45 minutes, or until tender. Cool slightly, then remove skin, transfer to a small bowl, and mash with a fork or potato masher until smooth.

Ingredients you will need

Potato

Equipment you will use

Potato Masher

Oven

Bowl

While potato is cooking, heat oil in a large skillet on low heat.

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Potato

Cooking Oil

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Frying Pan

Add onion and cook until just starting to caramelize, about 45–60 minutes.

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Onion

Add chorizo (if using) and cook for 5 minutes. Stir in kale and continue to cook until wilted. Season with salt and pepper.

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Salt And Pepper

Chorizo

Kale

Combine black beans and paprika in a small bowl.

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Black Beans

Paprika

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Bowl

Divide sweet potatoes, caramelized onion mixture, and beans evenly onto one half of each tortilla, leaving about 1/2 inch of space along the edges. Fold empty half onto the half with filling.

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Caramelized Onions

Sweet Potato

Tortilla

Beans

At this point, you can cook your quesadillas however you prefer. I like to cook mine on a grill sprayed with olive oil and heated at medium. You can also use a quesadilla maker if you have one or cook them in a skillet on medium-high heat, flipping over after tortilla begins to brown.

Ingredients you will need

Olive Oil

Tortilla

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Frying Pan

Grill

Cut into wedges and serve with salsa.

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Salsa

Equipment

Ingredients

Servings:

1small

sweet potato, pierced with fork 1Tbsp

olive oil 1large

onion 355milliliters

kale, chopped 1

vegetarian chorizo sausage, crumbled (optional)1serving

salt & pepper, to taste 118milliliters

black beans, cooked or canned (rinse well if using canned)1teaspoons

smoked paprika 4

whole wheat tortillas 1serving

salsa for serving

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Quesadilla works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.