We love Mexican food in our house. And I love experimenting with different kinds of tacos and quesadillas. If you haven’t noticed, I’m really obsessed with fall, {see more of favorite fall recipes here & here} and these quesadillas make the perfect weeknight fall meal. I love the combination of kale and sweet potatoes, it’s so delicious and so healthy! I added the black beans to give it a little Mexican flare {and for extra protein!} and I think it worked perfectly! I’ve really been on a quesadilla kick lately, so stay tuned for more twists on the quesadilla!
Sweet Potato, Kale + Black Bean Quesadillas
2 sweet potatoes, peeled & chopped into chunks
1 1/2 – 2 cups kale, de-stemmed
1 15.5-ounce can black beans, drained & rinsed
2-3 cups shredded mozzarella cheese
4 10-inch flour tortillas
Salt and pepper to taste
Olive oil
Cooking spray
Preheat the oven to 250 degrees. Heat a few tablespoons olive oil in a medium-sized skillet over medium heat; add the sweet potatoes. Cook, stirring occasionally, for about 15 minutes or until the sweet potatoes begin to brown. Add the kale to the skillet, season with salt and pepper. Cook for about 3 minutes, or until the kale begins to wilt. Add the black beans and cook for another 1-2 minutes, just to heat the beans. Transfer the sweet potato mixture to a large bowl. Leaving the cook top on, place a clean skillet on the same burner you used to cook the sweet potato mixture. Spray the clean skillet with cooking spray. Place one tortilla in the skillet and spread a layer of the mozzarella cheese over the entire tortilla. Take a spoonful of the sweet potato mixture and place on one half of the tortilla. Once the cheese begins to melt, fold the tortilla in half. Remove the quesadilla and transfer to a cutting board; cut into wedges. Wipe the skillet clean with a paper towel and repeat this process. Keep finished quesadillas in the warm oven on a baking sheet.
