Araceli Flores took traditional quesadillas to a new level of tasty with this at our March 16, 2019 cooking demo held at the Science of Spirituality International Meditation Center in Lisle, Illinois.
Steam sweet potatoes until soft. Allow to cool, remove skins, and mash in a bowl. Mix in chili pepper, cumin, and salt.
Heat oil in a skillet over medium heat, add onion and garlic, sauté for 3 minutes. Mix in kale, salt to taste, cover skillet, cook for 5 minutes until kale is tender. Add seasoned sweet potatoes and black beans. Set aside.
To prepare the quesadillas, heat a non-stick pan or cast-iron pan over medium heat. Heat each tortilla on both sides until just cooked. Remove the tortillas from the pan, add 3 tablespoons of the sweet potato mixture to half of each tortilla and top with 2 tablespoons of cheese, fold in half. Add a little oil to the hot pan, Fry the tortillas on each side for 2 minutes. Repeat for each tortilla.
Serve warm with yogurt or cream.