Did you know that yesterday was National Kale Day!? I totally should have posted this recipe for you yesterday, because these quesadillas are a fantastic way to enjoy kale. The sweetness of the pototoes, the creamy texture of the black beans, and the garlicky kale really come together to make something special. I will share the salsa recipe with you soon too, because it is fantastic with the quesadillas, in tacos, or spread over chicken.
Have you tried Food for Life's Ezekiel brand products? I really love the Ezekiel sprouted grains bread, but recently found these tortillas and really enjoyed them. I also saw English muffins at the grocery store the other day, so I might have to try those too! The products are gluten-free and full of goodness.
Sweet Potato, Kale and Black Bean QuesadillasAdapted from Cookie Monster Cooking
2 sweet potatoes, peeled and cubed
2 tablespoons olive oil
Dash of cinnamon
1 teaspoon chili powder
1/2 teaspoon chipotle powder
1/4 teaspoon cumin
1 head Lacinato kale, chopped coarsely (thick middle rib removed)
1 small can organic, low-sodium black beans, drained and rinsed
6 Ezekiel sprouted grain tortillas
2 cups grated Monterey Jack cheese
Toss cubed sweet potatoes with one tablespoon olive oil and spices, then roast on a parchment lined baking sheet for 20 minutes at 400F.
Saute garlic in remaining olive oil, then just before it starts to brown, add the kale and saute until slightly wilted. Stir kale into the black beans. Season with salt and pepper. Then add the roasted sweet potatoes.
Warm tortillas slightly until they are pliable. Spoon the sweet potato, kale, and black bean mixture onto half the tortilla. Sprinkle with Monterey Jack cheese. Fold the tortilla over. Place the quesadilla onto a heated skillet sprayed with cooking spray. Heat until cheese is melted. Flip and brown the other side.
Serve with Roasted Tomatillo Salsa (recipe to follow) and sliced avocado.