Sweet Potato And Kale Quesadillas

Going Veggie

Posted by Ulysses Press

About

PREP TIME: 40 MINUTES
SERVES: 4 AS A MAIN, 6–8 AS AN APPETIZER

Replace the kale with spinach if you prefer. If using soy cheese, go for one that melts well, as this will help hold the quesadilla together. Any tortillas or flat bread should work well—try corn or whole wheat tortillas, or even seeded or whole-grain wraps. These quesadillas go particularly well with the Sprout Salad.

PERFECT FOR NEW VEGETARIANS
KID-APPROVED
PACKED WITH VEGGIE POWER
GREAT FOR ENTERTAINING
DIFFICULTY LEVEL **

Share

You Will Need (23 things)

  • CUMIN ROASTED SWEET POTATO

  • 1 lbs (450 grams) Sweet Potato , scrubbed and cubed
  • 2 tbsp Olive Oil 

  • 1 tsp Honey or Maple Syrup
  • 2 tsp Ground Cumin 

  • 1 tsp Ground Cinnamon 

  • Salt flakes and cracked pepper, to coat

  • CORN AND RED BEANS

  • 2 tbsp Sunflower Oil 

  • 1 Red Onion , peeled and finely diced
  • 1 tsp –2 teaspoon Smoked Paprika 

  • ½ tsp Ground Cinnamon 

  • 2 Garlic Cloves , crushed
  • 1 ½ cup Corn kernels (approximately 2 cobs of corn)
  • 1 ½ cup Red Kidney Beans , cooked or canned (equivalent to a 15-ounce can)
  • Good handful of fresh Cilantro , roughly chopped
  • Juice from 1 Lime

  • ADDITIONAL INGREDIENTS

  • 4 oz (120 grams) Kale
  • 8 Tortillas
  • 1 cup –2 cups grated Cheese (nondairy or dairy)
  • 1 tbsp Sunflower Oil , for cooking
  • 1 Lime

Steps (11 steps, 40 minutes)

  1. 1

    Preheat the oven to 350°F (180°C).

  2. 2

    Throw the cubed sweet potato into a baking dish. Drizzle with the olive oil, honey or maple syrup, and spices. Toss to evenly coat the cubes and sprinkle on a little ground salt flakes and cracked pepper. 


  3. 3

    Place in the preheated oven for 20–25 minutes, until soft and golden. 


  4. 4

    Meanwhile, heat the sunflower oil in a good-sized frying pan over medium heat. Add the onion and fry for a few minutes until soft. Add the spices 
and fry over medium-low heat until fragrant, then add the garlic and fry for another minute.

  5. 5

    Increase the heat and add the corn kernels and beans. Toss together over a medium heat for 10–15 minutes, or until the corn kernels start to turn golden and the beans begin to stick a little. 


  6. 6

    Once the sweet potato pieces are ready, transfer them to the frying pan with the corn and beans and toss to combine well, squashing everything down a little. Remove from the heat and toss in the chopped cilantro, squeezing the lime juice on top. Set aside. 


  7. 7

    Roughly chop the kale and place in a deep bowl. Pour over with enough hot water to cover and blanch for 30 seconds before draining and rinsing under cold water. Set aside. 


  8. 8

    To assemble the quesadillas, arrange 4 tortillas on a clean surface. Sprinkle each with a little cheese, evenly distribute the blanched kale, and then top with a few spoonfuls of the sweet potato and corn mixture. Add a little extra cheese and finish by topping with the remaining tortillas. 


  9. 9

    To cook the quesadillas, brush a small amount of oil over the bottom of a heavy frying pan (or a grill or griddle). Working with one at a time, carefully place the assembled quesadilla into the hot pan and fry for a minute or two until golden, and then carefully flip to cook on the other side. 


  10. 10

    The quesadillas are ready once crisp and golden on the outside and melted and hot through the middle. Transfer the cooked quesadilla onto paper towels and keep covered and warm while you cook the remainder. 


  11. 11

    Cut the cooked quesadillas into four and serve with wedges of lime and salad of your choice.