Crisp tortillas filled with sweet potato, kale, and cheese. Quick, wholesome, and bursting with vibrant flavors.
# Components:
→ For the Filling
01 - 1 small sweet potato (approximately 8 ounces), peeled and diced
02 - 1 tablespoon olive oil, divided
03 - 1 cup chopped kale, stems removed
04 - 1/4 teaspoon garlic powder
05 - 1/4 teaspoon smoked paprika
06 - Salt, to taste
07 - Black pepper, to taste
08 - 1/2 cup shredded Monterey Jack or cheddar cheese
→ For Assembly
09 - 2 large flour tortillas (8 to 10 inches diameter)
10 - Cooking spray or additional olive oil for skillet
# Directions:
01 - Heat 1/2 tablespoon olive oil in a nonstick skillet over medium heat. Add diced sweet potato, season with garlic powder, smoked paprika, salt, and black pepper. Cook, stirring occasionally, until sweet potato is tender and lightly browned, about 8 minutes. Transfer to a plate.
02 - In the same skillet, add remaining 1/2 tablespoon olive oil and chopped kale. Season lightly with salt and black pepper. Cook, stirring, until kale is wilted, about 2 minutes. Remove from heat.
03 - Place one flour tortilla in the skillet over medium heat. Evenly sprinkle half of the shredded cheese onto the tortilla. Top with the roasted sweet potato and sautéed kale, then sprinkle with the remaining cheese. Cover with the second tortilla.
04 - Cook the quesadilla for 2 to 3 minutes on each side, gently pressing with a spatula, until both sides are crisp and the cheese has melted. Transfer to a cutting board. Repeat with the second quesadilla if necessary.
05 - Allow the quesadilla to rest for 1 minute. Cut into four wedges and serve while warm.
