Sweet Potato Kale Quesadillas (Recipe)
June 7th, 2013
Last week, Josh was out of town for a few days on a mission trip with the youth of our church. I took the opportunity to make a meal I’d been dying to try but which I knew he would hate. Pretty much everything in these is blacklisted in his world. And even a more adventurous eater than my beloved might raise an eyebrow at the ingredients. But the flavors meld together oh so wonderfully and the mashed sweet potatoes give a really good texture.
The quantities in this are approximate. It’s very forgiving.
Sweet Potato Kale Quesadillas
1 large sweet potato, peeled and cut into chunks
1/4 tsp cumin
1 can black beans, rinsed and drained
1 TBS lime juice
1/4 cup cilantro, chopped
1/2 cup kale, chopped
1/2 cup shredded Mexican-blend cheese
Sour cream (optional)
Boil the sweet potato in a pot of salted water until tender (15 minute). Mash the potato with a fork and stir in the cumin. Set aside.
Combine the black beans, lime juice, and cilantro in a small bowl. Set aside.
Spread a spoonful of sweet potato mixture on half of a tortilla. Top with a spoonful of bean mixture, some kale, and a sprinkle of cheese. Fold the tortilla over the filling. Grill in a skillet over medium heat for about two minutes, then flip and grill on the other side until the cheese starts to melt. Serve with sour cream.
I’m not at all sure on quantities here. Mom and I ate them for dinner one night and I just kept making more for lunch until the filling ingredients were all gone. I think I probably ended up making about 8-10 six-inch tortillas worth…