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Sweet Potato Quesadillas with Kale

Yield4 Servings

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.

Sweet Potato Quesadillas with Kale

 2 medium sweet potatoes
 ¾ tablespoon ground chili pepper
 ¼ teaspoon ground cumin
 ¼ teaspoon salt
 2 tablespoons olive oil
 ½ onion, finely chopped
 2 cloves garlic, finely chopped
 2 cups stemmed, finely chopped kale
 Salt to taste
 ½ cup cooked black beans, drained
 8 flour or corn tortillas for gluten-free version
 1 cup grated white or yellow cheese
 Yogurt or cream for garnish
 For a vegan option, use non-dairy cheese and non-dairy yogurt or sour cream.

Steam sweet potatoes until soft. Allow to cool, remove skins, and mash in a bowl. Mix in chili pepper, cumin, and salt.
Set aside.


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.

Serves 4

Nutrition Facts

Servings 0