- 4 Tortillas
- 1 medium Sweet Potato
- 15 ounce can Black Beans
- 1 cup, chopped Kale
- 0.3 cup, chopped Red Onion
- 1 teaspoon Salt
- 1 teaspoon Ground Cumin
- 0.5 teaspoon (or less) Cayenne Pepper
- 1 cup, grated (or more) Monterey Jack Cheese
- Sour Cream/Greek Yogurt
Vegetarian sweet potato black bean and kale quesadillas.
I am a big fan of sweet potatoes, besides serving them as a side (the obvious), I try to include them into dishes when I want to feel a bit more full.
As with all vegetables, the more vibrant, the more nutrient-dense.
Sweet potatoes come in all varieties including orange, white, and purple.
This sweet root vegetable is rich in vitamins, minerals, antioxidants, and fiber.
When I was transitioning into a more vegetarian lifestyle, I started by added a lot of beans and healthy carbs like sweet potato into my diet.
Both of these ingredients ended up in my breakfast, lunch, dinner, and desserts!
One of the dishes that actually stuck and I still make now are these quesadillas.
Though they are vegetarian, the beans add a good amount of protein.
You will not miss the meat, however, if you can’t live without it I suggest adding chopped or better yet, shredded chicken.
You can add whatever cheese you like but I prefer monterey jack cheese as it melts nicely is mild in flavor and pairs well with lots of flavors.
A mild cheddar or mozzarella would also work well.
For me, it’s a must to serve avocado and sour cream with quesadillas.
Guacamole and pico de gallo are also great!
Please leave your review for these sweet potato black bean and kale quesadillas in the comment section below.
For questions, feel free to send me a message via Instagram.
First, prepare your ingredients.
Wash the kale leaves and remove the stems then chop the kale into small pieces.
Peel and finely chop the red onion and wash and cube the sweet potato.
I chop the sweet potato fairly small so it cooks quickly.
Since I buy organic produce, I also keep the skin on as it has added nutrients!
Drain and rinse the black beans and set aside.
Lastly, grate the cheese and set aside for later.
Make The Sweet Potato, Kale & Bean Mixture
Heat up a medium size skillet with 1 tablespoon of oil (I use extra virgin olive oil) on medium heat.
Once the skillet is hot, add the cubed sweet potato to the skillet and sauté for 3-4 minutes, stirring occasionally.
Next, add the chopped red onion and cook until the onions are translucent, about 2-3 minutes then add about 1/4 cup of water and cover the skillet so the sweet potato can steam and cook through for a couple of minutes.
Once the sweet potato is fork tender and all of the water in the skillet has evaporated, add the ground cumin, cayenne pepper, and salt.
If you do not like it too spicy, start with only a 1/4 teaspoon of cayenne pepper.
Stir to combine then add the chopped kale and black beans and cook until the kale has wilted and the beans are heated through, about 2-3 minutes.
Make The Quesadillas
Get a second, clean large skillet and add 1 teaspoon of oil.
Heat to medium-high heat.
Once the skillet is hot add one of the tortillas then top with a couple of tablespoons of grated cheese, followed with about 1/2 cup of the sweet potato, kale and bean mixture, spreading it out evenly over the tortilla.
Add a bit more cheese on top then cover with a second tortilla.
Pan fry the quesadilla for 2-3 minutes on each side on medium-low heat or until lightly golden brown, crispy and the cheese has melted.
Use a large spatula to carefully flip the quesadilla in the skillet.
Once the quesadilla is done, transfer to a cutting board and cut into quarters using a sharp knife.
Serve the quesadillas with some avocado slices and sour cream or greek yogurt.