Sweet Potato Kale Quesadillas (Print View)

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.

# Expert Advice:

01 -
  • Ready in just 20 minutes so you do not spend all day in the kitchen
  • Relies on wholesome ingredients that are easy to find year-round
  • Vegetarian friendly with easy swaps for dairy free or gluten free eaters
  • Crispy outside with a creamy and cheesy filling that feels indulgent
02 -
  • Great source of fiber and vitamin A thanks to the sweet potato
  • Works beautifully as a make-ahead meal just reheat in the skillet
  • Customizable for a crowd or for different dietary needs with simple swaps
03 -
  • Roast the sweet potato in small cubes for even quicker cooking and maximum caramelization
  • Always shred your cheese fresh for a silkier melt and better flavor
  • Letting the quesadilla rest after cooking makes slicing easier and keeps the filling from spilling out

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