Sweet Potato Black Bean & Kale Quesadillas (Vegan)

One of our favorite vegetable combinations for fall, or really any season, is sweet potatoes and kale! Whether they are combined in a soup, salad, fritatta, or really any dish, the textures and flavors combine so nicely to create the perfect balance between sweet and savory. When we saw a recipe for vegan Sweet Potato Black Bean Kale Quesadillas from Oh My Veggies, we both knew we had to give it a try! Using our comal tortilla pan (an authentic cast-iron flat circular pan perfect for making quesadillas!),  we were able to whip these up very quickly and the recipe was so easy and delicious! We will definitely be making these again in the near future and can't wait to share this new recipe with you.

We sautéed the chopped kale with onion and olive oil.

We seasoned the boiled sweet potatoes with salt and pepper.

All the best quesadilla fix-ins!

Our dad's plate with the addition of Spanish rice!

The final result!

Sweet Potato, Black Bean and Kale Quesadillas

Recipe by Oh My Veggies

Ingredients

•     1 large sweet potato, sliced
•     1 tablespoon olive oil
•     1/2 large onion, diced
•     1 1/2 cup kale, chopped
•     1/2 cup black beans, cooked or canned
•     1/2 teaspoon smoked paprika
•     4 corn or whole wheat tortillas
•      salt and pepper, to taste

Cooking Directions        

1. Placed sliced sweet potato into a large saucepan and add enough water to cover.               
2. With heat on high, bring water to a boil. Once boiling, reduce heat to medium and simmer for about 15 minutes until potatoes are tender. Drain and season with salt and pepper.  
3. While potato is cooking, heat olive oil in a large skillet over medium heat. Add diced onion and cook until just starting to caramelize. Stir in kale and continue to cook until wilted.                  
4. Combine black beans and paprika in a small bowl.               
5. Divide sweet potato, caramelized onion/kale mixture and black beans into 1/2 of each tortilla, leaving 1/2 inch of space around the edges. Fold empty half onto half with filling.           
6. Place tortilla onto a comal tortilla pan over high heat or a skillet drizzled with a olive oil over medium-high. Flip quesadillas as tortilla begins to brown.           
7. Cut quesadillas into wedges and serve with salsa, guacamole and other desired toppings.       

Enjoy,