Kale & Sweet Potato Quesadilla

Posted by on Mar 11, 2013 in Entrees, Recipes | 0 comments

Kale & Sweet Potato Quesadilla

Kale & Sweet Potato Quesadilla

Ingredients

  • 1 small sweet potato, pierced with fork
  • 1 tbsp. olive oil
  • 1 large onion
  • 1 1/2 c. kale, chopped
  • 1 vegetarian chorizo sausage, crumbled (optional)
  • salt & pepper to taste
  • 1/2 c. black beans, cooked or canned (rinse well if using canned)
  • 1/2 tsp. smoked paprika
  • olive oil cooking spray
  • 4 whole wheat tortillas

Instructions

Preheat oven to 400 degrees.
Place sweet potato on a small baking sheet lined with aluminum foil. 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.
While potato is cooking, heat oil in a large skillet on low heat. Add onion and cook until translucent, about 3 minutes. Add chorizo (if using) and cook for 5 minutes. Stir in kale and continue to cook until wilted. Season with salt and pepper.
Combine black beans and paprika in a small 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.
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 after tortilla begins to brown.
Cut into wedges and serve with salsa.
http://www.bhblnow.com/kale-sweet-potato-quesadilla/

Inspired by Kiersten’s recipe at ohmyveggies.com. The original recipe is here.