Gluten-Free Quesadillas with Sweet Potato, Kale & Black Beans
These quick and delicious gluten-free quesadillas will satisfy everyone at your table. And with only one pot needed, you can spend less time cleaning up and more time enjoying the gorgeous late summer evening.
- 1 teaspoon olive oil, plus more for cooking quesadillas
- 3 cups chopped kale
- 1 pinch salt
- 1 pinch black pepper
- 1 15-ounce can black beans, drained and rinsed
- 6 large gluten-free tortillas
- ¾ cup sweet potato puree, canned or homemade
- ¾ cup grated cheese
Heat a large pan over medium heat and add olive oil, kale, salt and pepper. Sauté kale for about 2 minutes and then add the black beans. Cook for another 2-3 minutes until kale is wilted. Transfer kale mixture to a bowl and wipe out pan.
Drizzle a small amount of olive oil in the pan and spray with cooking spray. You may need to slightly heat up your tortillas in the pan or microwave to ensure they don’t break when you fold them.
Assemble the quesadillas: Lay the tortilla flat and spread half of it with 2 tablespoons sweet potato puree. Then, evenly distribute a heaping ¼ cup of the kale and black bean mixture over the sweet potato and top with about 2 tablespoons grated cheese. Fold the other half of the tortilla over and place in the pan. Cook quesadillas for 2-3 minutes on each side, until cheese is melted and quesadilla is browned. Repeat steps to make the remaining quesadillas.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.
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