I used to hate sweet potatoes. They were too sweet to be a vegetable, yet not a sweetness that was very appealing. But I’ve discovered that, when cooked with other foods, they become a base flavor that actually complements other ingredients – the peanut butter to chocolate, or the raisins to oatmeal.
Sweet potatoes are quickly becoming my go-to vegetable. I put them in nearly everything — from my black bean soup to vegetable stir fries.
Use fresh sweet potatoes for this, or – if you have leftover mashed sweet potatoes – skip the first step and use already cooked sweet potatoes.
Sweet Potato, Black Bean and Kale Quesadillas
½ teaspoon salt
1-2 tablespoons vegetable broth
Place the sweet potatoes in a large saucepan and cover with water. Add salt to the pot and bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer for about 15 minutes, until the potatoes are soft. Drain potatoes and place in a large bowl. Using a potato masher, mash the potatoes, then add cumin, chili powder, and oregano. Stir until well combined.
In a medium skillet, heat the vegetable broth over medium heat. Next, add in the kale and green onions to the skillet and cook for 2-3 minutes, or until the greens are bright green. Add greens to the mashed potatoes, then add the black beans to the bowl and stir until combined. Set aside to use for the filled tortillas.
Prepare tortillas one at a time on a work surface or plate. Spread about a half-cup of the filling (approximately 1/5 of the mixture) on half of the tortilla. Sprinkle about 2 tablespoons of the cheese on top if desired. Fold the tortilla over to close. Repeat with remaining tortillas.
Use a paper towel to wipe out the skillet, then heat over medium heat. Spray lightly with nonstick cooking spray, then place one filled quesadilla in the pan and cook, turning over after a few minutes to lightly brown both sides. Cut each quesadilla into triangles and serve with salsa or guacamole. Garnish with green onions if desired.