Sweet Potato Quesadillas
Ingredients
The filling
-
1
small
sweet potato
-
1
tbsp
olive oil
-
1
large
onion
-
1 ½
cups
kale, chopped
-
1
link
vegetarian chorizo sausage, crumbled (optional)
-
½
cup
black beans, cooked or canned
-
½
tsp
smoked paprika
-
salt & pepper
to taste
The quesadillas
-
4
whole
wheat tortillas
-
olive oil
for cooking spray or mister
For serving
Instructions
- Preheat the oven to 400°F.
- Pierce the sweet potato with a fork, place it on a baking sheet, and bake for 35-45 minutes until tender.
- Cool the sweet potato slightly, remove the skin, and mash it in a bowl.
- In a skillet, heat olive oil over low heat and cook the onion until caramelized, about 45-60 minutes.
- If using, add the chorizo to the skillet and cook for 5 minutes, then stir in the kale until wilted. Season with salt and pepper.
- In a bowl, combine black beans and smoked paprika.
- On each tortilla, spread the sweet potato, caramelized onion mixture, and black beans on one half, leaving space at the edges.
- Fold the tortilla over the filling.
- Cook the quesadillas on a grill or skillet until golden brown, flipping once.
- Cut into wedges and serve with salsa.
Nutrition Facts (estimated)
Servings
4 servings
Calories
277
Total fat
7g
Total carbohydrates
45g
Total protein
10g
Sodium
436mg
Cholesterol
0mg
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