In the Myers home, we love food that doesn’t require utensils, which makes these hearty quesadillas so much fun to eat! This vegetarian recipe from Cookie Monster Cooking is packed with flavor and nutrients that always fill us up. I love cooking with color and the bright orange and green ingredients never leave me lacking. We enjoy topping ours off with fresh guacamole or salsa. Quesadilla night is always a favorite, and Noah is never sad to be sent to school the next day with leftovers in his lunchbox.
You will need:
- 3 medium sweet potatoes
- ¾ teaspoon salt, divided
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon oregano
- ½ tablespoon olive oil
- 3 cups chopped kale
- 3 green onions, thinly sliced
- 1 can black beans, drained and rinsed
- 8 to 10 large flour tortillas
- 2 to 2 ½ cups cheddar cheese (We use Daiya as a vegan cheese alternative)
[Bonus: the boys don’t seem to notice or be deterred by the kale at all!]
- Slice your sweet potatoes in 1/2 inch slices. We like to peel them first, but you can leave the skin depending on your preference.
- Add sweet potato slices to a large saucepan with enough water to cover the potatoes and a ½ teaspoon of salt. With the heat on high, bring the water to a boil. Once it reaches a boil, reduce the heat to medium and simmer for about 15 minutes, until the potatoes are tender.
- Drain the potatoes and put them into a large bowl to mash them using a potato masher or fork. Mix in the remaining ¼ teaspoon salt, cumin, chili powder, and oregano until combined well.
- In a medium skillet, heat the olive oil over medium heat and add in the kale and green onions. Cook for about 2 to 3 minutes, until the kale is bright green and tender.
- Add the kale and green onions to the bowl with the mashed sweet potatoes, then mix in the black beans and mix well.
- Place the tortillas on a work surface. Using a spatula or fork, smear about ⅓ to ½ cup of the filling on half of the tortilla. Top with about ¼ cup of cheese or vegan cheese substitute (or to taste). Then, fold the tortilla in half creating a semicircle. Repeat this process with remaining tortillas.
- To save unnecessary clean up, wipe out the skillet you used for the kale to grill the quesadillas. Once the pan gets hot, spray lightly with nonstick cooking spray. Place the folded quesadilla in the pan and cook, flipping once halfway through. You’ll know your quesadilla is ready to eat when both sides are browned and the cheese is melted! Cut into triangles and serve with guacamole or a topping of your choice! Enjoy!
Click here for the original recipe and connect with Ashley for other fun, nutritious meals!