Rethinking Sweet Potatoes…Sweet Potato, Kale, Black Bean Quesadillas


While at the farmers market, I came across some lovely sweet potatoes. Having grown accustomed to eating sweet potatoes as part of a, well, sweet dish, I was fully prepared to find some way to recreate a childhood favorite. Instead, I ended up with the exact opposite, a savory, tangy dish…and I couldn’t be happier!

While looking up recipes for sweet potatoes on Pinterest, I came across the concept of sweet potatoes in a quesadilla with spinach and black beans. While I am in possession of a fine bag of spinach, I needed to conserve my resources for my daily lunch spinach salad. I decided to use google to find the combination with a different kind of leafy green…Kale. The following recipe is a mixture of Milk Free Mom’s Sweet Potato Black Bean Spinach quesadillas and Oh my veggies Kale sweet potato quesadillas.

This recipe should take 15-20 minutes to make. If you are like me, it will take an hour and a half. I wanted to cook my dried beans (that took about 45 minutes), make my own tortilla (recipe here) and my own salsa (see below) this meal took much longer than necessary. Assuming you like to keep things simple, here is what you need for the dish

Quesadilla Ingredients (makes 2)

4 tortillas
half a cup of black beans (more or less depending on taste)
4 leafs of kale
2 sweet potatoes
2 garlic cloves
2 tbs olive oil
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp red pepper flakes

Preheat your oven to 450.

Cook the potatoes, I used my potato bag in the microwave for four minutes. While that is cooking, sauté the garlic in the olive oil, and add the kale leaves. Cook the leaves until they are slightly wilted.

Once the potatoes are cool enough to handle, skin them, place them in a bowl, add cumin, garlic powder and red pepper flakes and mash until smooth. Remove kale from heat, and chop into small pieces.

On a baking sheet, lay down two tortillas. Spread the potato mixture over both, add kale pieces to each tortilla. Finally, add black beans (drained if from a can).


Place the remaining two tortillas on top, and place in the oven. Cook on both sides for about 5 minutes. Cut and serve! I ate mine with a sweet salsa (recipe below)

Sweet Salsa Recipe


2 plum tomatoes
3 cloves of garlic
handful of fresh cilantro
1 tsp apple cider vinegar
1/2 tsp sugar
1/4 cup black beans

Blend all of the ingredients together, taste and adjust. This salsa is a refreshing change from the traditional spicy salsa!

Together the quesadillas and salsa make a healthy, filling, and vegan meal!


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