Kale, Sweet Potato & Black Bean Quesadillas
Prep time
Cook time
Total time
Recipe type: dinner
Serves: 2 quesadillas
  • 1 small sweet potato, peeled and cut into thin rounds
  • 6 oz. kale, tough stems removed, leaved chopped
  • ⅔ cup onion, chopped
  • 1 small or ½ large jalapeno, seeded and minced
  • 1 cup black beans, drained and rinsed if canned
  • ¼ cup nutritional yeast
  • chili powder
  • cumin
  • lime juice
  • black pepper
  • 2 large tortillas of choice
  1. Preheat the oven to 350F.
  2. Place the sweet potato in a steamer basket inside a medium saucepan with a small amount of water at the bottom. Cover and steam for 8 minutes. Add the kale and steam for 7 minutes more, adding more water if necessary.
  3. Meanwhile, place the onion and jalapeno in a small saute pan over medium heat. Cover and cook, stirring occasionally, until softened, about 5 minutes. Add splashes of water to the pan if it gets too dry. Stir in the black beans along with chili powder, cumin and lime juice to taste. Mash the beans with the back of a spoon, adding enough water to make a slightly wet paste. Remove from the heat.
  4. When the sweet potatoes and kale are done steaming, remove from the heat and run under cold water until cool enough to handle. Remove the kale and squeeze as much water out of it as possible. Pat the sweet potato slices dry if necessary.
  5. Place the tortillas on a baking sheet. Spread ½ of the bean mixture on one side of each tortilla. Divide the sweet potato slices between them, layering as necessary. Sprinkle with the nutritional yeast. Top with the kale and a little black pepper.
  6. Fold the tortillas over and bake for 10 minutes, turning once. Serve with salsa or you favorite quesadilla toppings.
Recipe by GreenGut Wellness at https://www.greengutwellness.com/2014/11/29/kale-sweet-potat-black-bean-quesadillas-vegan-recipe/