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.)Print this recipe
Prep time includes time spent baking the sweet potato and caramelizing the onion. Yes, it takes a long time for both, but it’s worth it! For a quicker dinner, caramelize the onions and roast the sweet potato the night before.
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