Roasted Sweet Potato Kale Quesadillas

Discover the perfect blend of flavor and nutrition with Roasted Sweet Potato Kale Quesadillas! This vibrant dish combines the natural sweetness of roasted sweet potatoes, hearty kale, and melty cheese, all wrapped in a crispy tortilla. Ideal for a quick dinner or weekend gathering, these quesadillas are not only delicious but also packed with vitamins and minerals. Learn how to prepare this culinary delight with essential ingredients and cooking techniques to enjoy a hearty, wholesome meal.

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Ingredients

2 medium sweet potatoes, peeled and diced into ½-inch cubes

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

1 teaspoon smoked paprika

1 teaspoon garlic powder

2 cups kale, stems removed and chopped into bite-sized pieces

1 cup shredded cheese (your choice of mozzarella, cheddar, or a plant-based alternative)

4 large flour tortillas (10-inch size)

1 tablespoon fresh lime juice

½ teaspoon red pepper flakes (optional, adjust to spice preference)

Cooking spray or an additional drizzle of olive oil for frying

Optional toppings: sour cream, guacamole, salsa, or fresh cilantro

Instructions

Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the diced sweet potatoes with the olive oil, salt, pepper, smoked paprika, and garlic powder. Toss until the sweet potatoes are evenly coated. Spread them out in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and lightly caramelized, flipping them halfway through to ensure even cooking.

Prepare the Kale: While the sweet potatoes are roasting, heat a skillet over medium heat. Add a splash of olive oil and sauté the chopped kale for about 3-4 minutes, stirring frequently, until it wilts and softens. Stir in the fresh lime juice and red pepper flakes (if using) to enhance the flavor. Remove the skillet from heat and set the sautéed kale aside.

Assemble the Quesadillas: In a large skillet or griddle over medium heat, lightly grease the cooking surface with cooking spray or a drizzle of olive oil. Place one tortilla in the skillet, then on one half of the tortilla, layer some of the roasted sweet potatoes, wilted kale, and a generous sprinkle of shredded cheese. Fold the other half of the tortilla over to create a half-moon shape, pressing it down gently.

Cook the Quesadilla: Allow the quesadilla to cook for about 3-4 minutes, or until the bottom is golden brown and the cheese starts to melt. Carefully flip the quesadilla with a spatula and cook for an additional 3-4 minutes on the other side until golden and crispy. Repeat this process with the remaining tortillas and filling.

Serve: Once all quesadillas are cooked, transfer them to a cutting board and cut them into wedges. Serve warm with your choice of delicious toppings such as sour cream, guacamole, salsa, or a sprinkle of fresh cilantro for added flavor and freshness.

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings