1. The name is a lie. There's no queso in these quesadillas. But calling them "dillas" makes them sound like something cutesy off of a children's menu, doesn't it?
2. Yes, if it sounds familiar, it's because I made these with leftovers from my Sweet Potato & Kale Wraps. I decided to save the recipe for a rainy day and its day has finally come!
So yeah, about #2. We had tortillas and fillings leftover after making those wraps. But, as you saw, I am no burrito wrapper, so the second night around, I made these Kale & Sweet Potato Quesadillas for dinner. Instead of binding everything together with cheese like in a traditional quesadillas, I used mashed sweet potatoes. Is this weird? Okay, fine, maybe it sounds weird, but sweet potatoes and kale go really well together (this is one of my most popular posts, after all!) and so do sweet potatoes and black beans.
Oh, and one note about the chorizo: if you can purchase Field Roast locally, use their Mexican Chipotle sausage. Their sausage is made with real vegetables, grains, and spices and it's minimally processed. (Yes, I'm talking up Field Roast again.)
- 1 small sweet potato pierced with fork
- 1 tbsp olive oil
- 1 large onion
- 1 ½ cups kale chopped
- 1 vegetarian chorizo sausage crumbled (optional)
- salt & pepper to taste
- ½ cup black beans cooked or canned (rinse well if using canned)
- ½ tsp smoked paprika
- olive oil cooking spray or mister
- 4 whole wheat tortillas
- salsa for serving
- Preheat oven to 400°F.
- Place sweet potato on a small baking sheet lined with aluminum foil. Bake for 35–45 minutes, or until tender. Cool slightly, then remove skin, transfer to a small bowl, and mash with a fork or potato masher until smooth.
- While potato is cooking, heat oil in a large skillet on low heat. Add onion and cook until just starting to caramelize, about 45–60 minutes. Add chorizo (if using) and cook for 5 minutes. Stir in kale and continue to cook until wilted. Season with salt and pepper.
- Combine black beans and paprika in a small bowl.
- Divide sweet potatoes, caramelized onion mixture, and beans evenly onto one half of each tortilla, leaving about ½ inch of space along the edges. Fold empty half onto the half with filling.
- At this point, you can cook your quesadillas however you prefer. I like to cook mine on a grill sprayed with olive oil and heated at medium. You can also use a quesadilla maker if you have one or cook them in a skillet on medium-high heat, flipping over after tortilla begins to brown.
- Cut into wedges and serve with salsa.