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Dinner recipe · from the recipe book

Sweet Potato Kale Quesadillas with Avocado Crema

Crisp golden tortillas hold cumin-roasted sweet potato, garlicky kale and melty cheddar, with a cool, tangy avocado-lime sauce for dipping.

Sweet Potato Kale Quesadillas with Avocado Crema

Ingredients

  • 8 tortillas392 gFlour tortillas, 8-inch
  • 3 medium400 gSweet potatoespeeled and grated
  • 5¾ cups chopped120 gKalestems removed, finely chopped
  • 1 cup172 gBlack beans, canned, drained and rinsedlightly mashed
  • 1 medium110 gYellow onionfinely diced
  • 2 cloves6 gGarlicminced
  • 1 cup shredded120 gCheddar cheeseshredded
  • 1½ tbsp20 gOlive oil
  • 1½ tsp3 gGround cumin
  • 1⅛ tsp3 gChili powder
  • ¼ tsp2 gSalt
  • 1 cup diced150 gAvocadopitted and scooped
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLime juice
  • ½ cup chopped8 gFresh cilantro
  • 2 tbsp30 gWater

Steps

  1. Make the avocado sauce first: blend or mash the avocado, Greek yogurt, lime juice, cilantro and water until smooth; chill until serving.
  2. Heat half of the olive oil in a large skillet over medium heat. Add the onion and cook 4 minutes until soft.
  3. Add the sweet potato, garlic, cumin, chili powder and salt; cook, stirring, 8 to 10 minutes until the sweet potato is tender.
  4. Stir in the kale and cook 2 minutes until wilted. Fold in the black beans, then transfer the filling to a bowl and wipe out the skillet.
  5. Lay out the tortillas. Spread the filling over half of each, top with the cheddar, and fold closed.
  6. Brush the skillet with some of the remaining olive oil over medium heat. Cook the quesadillas two at a time, 2 to 3 minutes per side, until golden and the cheese melts, using the rest of the oil for later batches.
  7. Cut each quesadilla into wedges and serve with the avocado 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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