Ok, I know that every time I share a recipe I rave about how deelish it is...but I've got a good reason for my "supper superlatives"...I can say that the recipes are great because I make sure to only share the great ones. If a dish we make is just really good then it doesn't make the cut for the blog. I don't care if it's a very photogenic dish...or it's got a catchy name...or whatever. I only want to share recipes that I know you guys will love to make and love to eat...simple as that. So, with that said...this recipe right here more than makes the cut. I'm not exaggerating in the least when I say that this one makes my mouth crazy happy! The combination of flavors is perfection! It's sweet, spicy, savory, and it's kicked up with some chipotle peppers in adobo sauce...Yowza!
And we really did have a great time preparing it. We worked production line style. This recipe yields a bunch! So if you don't have a big family then I suggest it for a dinner night with friends! Over here it's just the two of us...but every so often my brother Walt will traipse in all covered in grease and "workin'man grime"...and he often goes through a very long work day and completely forgets to feed himself. So on the night in question, his begrimed self entered the kitchen, we sat him down, and said "EAT"!
And he flipped for the things...and we had plenty left over for lunch the following day. You could even freeze your extras. And oh yeah...these are vegetarian!
What you'll need:
3 medium sweet potatoes, sliced about 1/2" thick.
¾ teaspoon salt, divided
2 teaspoons cumin
1 teaspoon chili powder
¼ teaspoon oregano
2 chipotle peppers in adobo sauce, minced
½ tablespoon olive oil
3 cloves garlic, minced
3 cups chopped kale
4 green onions, thinly sliced
1 can black beans, drained and rinsed
10 large whole wheat tortillas
2 cups freshly grated cheddar cheese
First, add your sliced sweet potatoes to a large saucepan with just enough water to cover them. Add ½ teaspoon of the salt to the pot. Bring the water to a boil. Then, reduce the heat to medium and simmer for about 15 minutes, or until the potatoes are fork tender. Drain your potatoes and then add them to a large bowl. Using a potato masher, mash the potatoes. Add the remaining ¼ teaspoon salt, cumin, chili powder, oregano and chipotle peppers. Mix until well combined. You can peel the potatoes if you'd like, but we did not peel ours...and both of us remarked to each other that the potato skins were a big bonus...added a great layer of flavor.
Now, in a medium saute pan, heat your olive oil over medium heat. When hot, add your garlic, cook till fragrant. Now add in the kale and green onions. Cook for about 3 minutes, until the kale is bright green and tender. Add this mixture to the bowl with your mashed sweet potatoes. Now, add in the black beans and mix until well combined.
Using a spatula, spread about ½ cup of filling mixture on half of the tortilla. Sprinkle with ¼ cup of cheese. Fold your tortilla in half, covering the filling. Repeat with remaining tortillas.
Now, heat up a large skillet over high heat. When hot, spray lightly with nonstick cooking spray. Place assembled quesadillas in the pan (two at a time) and cook 2-3 minutes on each side, until golden brown, cheese is melted, and the filling is hot.
Cut in half and serve with hot sauce, sour cream, and fresh cilantro!
xo Jenny & Aaron