Clean Eating Sweet Potato Quesadillas

Photo by Amy Angelo

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Yield: 4 quesadillas

Clean Eating Sweet Potato Quesadillas

• 1 large orange sweet potato, cut into medium chunks with skin on

• 1-2 tablespoons olive oil

• 2 cloves garlic, finely minced

• 1 large bunch curly leaf kale, de-stemmed + loosely chopped

• Juice of ½ -1 lemon (depending on preference)

• 1 tablespoon nutritional yeast

• Salt to taste

• 4 tortillas, I like the brand “Food For Life” brown rice variety

• 1 (16 ounce) can refried beans

• High heat oil for frying quesadillas, I like coconut or avocado

• Salsa, Chipotle Crema, Vegan Sour Cream, Guacamole, or Hot sauce for serving

1. Steam or boil sweet potato until completely soft, about 15 minutes. Drain and set aside

2. Heat a large non-stick pan over medium low heat. Once hot add oil. Once oil is hot add garlic, let sauté until fragrant, 2-3 minutes.

3. Add kale to sauteing garlic, let cook for 1 minute then add lemon juice, nutritional yeast and a big pinch of salt. Continue to sauté until kale is completely wilted, 2-3 more minutes. Salt to taste.

4. Gently warm tortillas until soft and pliable (you can do this in a dry skillet, microwave, or panini press). Spread ¼ of the beans on the tortilla, leaving about ¾ of an inch border around the tortilla with no beans. Top with sauteed kale. Place a few potatoes over the kale and gently smoosh. Fold tortilla over so it looks like a half moon – repeat process with remaining 3 tortillas.

5. Re-heat same non-stick skillet over medium high heat. Once hot add a splash of high heat oil to the bottom of the pan. Once oil is hot add 2 quesadillas at a time to the pan. Place a lid over the quesadillas to get them nice and crispy and cook for 3-4 minutes on each side or until golden brown. Drain on a paper towel lined plate. Repeat with remaining quesadillas adding more oil if needed. Serve with desired toppings.

Photo by Amy Angelo