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Quesadillas have long been celebrated as a versatile and satisfying meal option, with their origins deeply rooted in Mexican cuisine. Traditionally made with tortillas and cheese, these delightful creations can be tailored to suit various tastes and dietary preferences. Whether stuffed with meats, vegetables, or beans, quesadillas offer a canvas for culinary creativity. In this recipe, we take a fresh approach by combining roasted sweet potatoes and nutrient-rich kale, resulting in a dish that is not only delicious but also packed with health benefits.

Roasted Sweet Potato Kale Quesadillas

Discover the delicious and nutritious Roasted Sweet Potato Kale Quesadillas, a plant-based twist on a classic favorite. This recipe features sweet potatoes that bring a natural sweetness and kale packed with vitamins, creating a satisfying and wholesome meal. Perfectly roasted and sautéed, this combination is not only good for you but also bursting with flavor. Enjoy a delightful dish that's easy to customize and great for any occasion!
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Ingredients
  

2 medium sweet potatoes, peeled and cut into bite-sized cubes

2 cups kale, with stems removed and roughly chopped

1 tablespoon olive oil, plus more for sautéing

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

8 small flour tortillas (or corn tortillas for a gluten-free option)

1 ½ cups shredded cheese (choose from cheddar, Monterey Jack, or a vegan cheese alternative)

1/4 cup fresh cilantro, finely chopped (optional for extra flavor)

1 ripe avocado, sliced (for serving)

Salsa or hot sauce (for serving)

Instructions
 

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, and a generous sprinkle of salt and pepper until evenly coated. Spread the seasoned sweet potatoes out on a parchment-lined baking sheet in a single layer. Roast in the preheated oven for approximately 25-30 minutes, turning them halfway through cooking, until they are golden and tender.

    Sauté the Kale: While the sweet potatoes are roasting, heat a skillet over medium heat. Add a splash of olive oil if desired, then add the chopped kale. Sauté the kale for about 3-5 minutes, stirring occasionally, until it is wilted and vibrant in color. Season with a pinch of salt and pepper to enhance its flavor.

      Combine the Filling: In a large mixing bowl, combine the roasted sweet potatoes and sautéed kale. Add in half of the shredded cheese and, if you're using it, fold in the chopped cilantro for an added layer of flavor. Mix gently until everything is well incorporated.

        Assemble the Quesadillas: Heat a non-stick skillet over medium heat. Place one tortilla in the skillet. On one half of the tortilla, spoon a generous portion of the sweet potato-kale filling, then add a sprinkling of the remaining cheese on top. Fold the other half of the tortilla over the filling to create a half-moon shape. Cook for about 3-4 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese has melted beautifully.

          Repeat the Process: Continue assembling and cooking the remaining tortillas with the filling mixture until all are prepared.

            Serve: Cut each quesadilla into wedges and serve warm, accompanied by fresh avocado slices and your choice of salsa or hot sauce for dipping.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4