Black Bean, Sweet Potato, and Kale Quesadilla

Mexican Made Simple

Prep: 15 Min | Cook: 20 Min

Top these quesadillas with homemade salsa! Try mango or papaya salsa for a fruity addition.



3 Medium Sweet Potatoes, Sliced ½ Inch Thick
3/4 tsp Salt, Divided
1/2 tsp Cumin
1/2 tsp Chili Powder
1/4 tsp Oregano
1 to 2 Chipotle Peppers in Adobo Sauce, Minced (Optional)
1/2 Tbsp Olive Oil
3 cups Chopped Kale
3 Stalks Green Onions, Thinly Sliced
1 Can Black Beans, Drained and Rinsed
8 Small Whole Wheat Tortillas
2 cups Freshly Grated Cheddar Cheese (Or Shredded Cheese of Choice)


  1. Boil potatoes for 15 minutes and drain.
  2. Mash potatoes and add salt, cumin, chili powder, oregano, and chipotle peppers.
  3. In a skillet, heat kale and green onions. Cook for 3 minutesAdd veggies to mashed potatoes. Add black beans and mix all together.
  4. Add mixture to the middle of a tortilla on a skillet, add cheese, and either roll or top with a second tortilla to make a quesadilla. 

Nutrition Facts

Servings: 4-6

Amount per Serving

Calories: 530

Total Fat: 19g

Cholesterol: 30mg

Sodium: 1840mg

Total Carbohydrate: 63g

- Dietary Fiber: 14g

- Sugars: 12g

Protein: 28g

Vitamin A: 410%

Vitamin C: 160%

Vitamin K: 30%

Thiamin: 50%

Vitamin B6: 35%

Calcium: 80%

Iron: 30%

Phosphorus: 70%

These percentages represent the suggested daily healthy adult dose for vitamins and minerals.