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Dinner recipe · from the recipe book

Roasted Sweet Potato and Kale Quesadillas

Crisp, golden tortillas wrap smoky roasted sweet potato, garlicky kale and melty cheddar, served with a cool, tangy yogurt lime sauce.

Roasted Sweet Potato and Kale Quesadillas

Ingredients

  • 8 tortillas392 gFlour tortillas, 8-inch
  • 3 medium400 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 200 gPinto beans, canned, drainedlightly mashed
  • 1 medium110 gRed onionthinly sliced
  • 2 cloves6 gGarlicminced
  • 1 cup shredded110 gCheddar cheeseshredded
  • 2 tbsp25 gOlive oil
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¼ tsp2 gSalt
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Make the sauce first: stir the Greek yogurt, lime juice and cilantro together in a small bowl and chill until serving.
  2. Heat half of the olive oil in a large skillet over medium heat. Add the sweet potato, cumin, smoked paprika and salt, cover and cook, stirring now and then, 12 to 15 minutes until tender and browned at the edges. Transfer to a bowl.
  3. Add the remaining half of the olive oil to the skillet, then the red onion; cook 4 minutes until soft. Add the garlic and kale and cook 3 minutes until wilted. Stir the onion-kale mixture into the sweet potato. Wipe out the skillet.
  4. Lay out the flour tortillas. Spread the pinto beans over half of each tortilla, top with the sweet potato filling and the cheddar, then fold each tortilla in half.
  5. Cook the quesadillas in the dry skillet over medium heat, two at a time, 2 to 3 minutes per side until golden and the cheese melts.
  6. Cut each quesadilla into wedges and serve with the yogurt lime sauce.

Check labels: Vegetarian when you buy flour tortillas labeled vegetarian.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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