Kale, Sweet Tater & Black Bean 'Dillas with Spring Garlic
I love kale. I love sweet potatoes. So I seriously loved these quesadillas we had for dinner last night. Truth be told, even the puppy, our weimaraner, Finn, liked them...as you can tell from this picture. This photo captures the split second before Finn pilfered the quesadilla and took off like a bullet into our yard with it...scarfing down every last bit. Hell, when a dog eats kale, you know it tastes good.
Making quesadillas is one of the easiest ways I know to eat lots of veggies. I mean, adding cheese and salsa to anything is delish, so this recipe is basically just a combo of some of the fresh veggies that came in my Washington’s Green Grocer box this week. No exact measuring -- just toss in to your taste. I must say, I love the combo of kale, black beans, and sweet potatoes. Plus, the spring garlic really amped up the flavor. Today I’ll be eating leftovers for lunch. Yum.
KALE, SWEET TATER & BLACK BEAN ‘DILLAS WITH SPRING GARLIC
1 bunch kale, cleaned and chopped
1 onion, chopped
1 bunch spring garlic, chopped
2 sweet potatoes, with skins cut into thin disks
2 cups cooked black beans
2 cups shredded sharp cheddar cheese
1 pack healthy tortillas (these are hard to find but non GMO, no soy if possible)
coconut oil, for sauteing
salt/pepper, to taste
sour cream (I mix my sour cream with a little Himalayan salt and chipotle chili pepper for some kick. I could eat it with a spoon this way...)
First, prep your fillings. Roast your sweet potato disks (tossed in a little coconut oil, salt, and pepper) on 375 for 30 minutes. Set aside. Meanwhile, saute the onion, kale, and spring garlic in a little coconut oil until browned and wilted. I throw in some water to deglaze the pan and to keep it from sticking.
Then, in a little coconut oil to keep them from sticking in a pan or skillet, grill each side of a tortilla.
Set aside and grill the one side of another. Flip it over and assemble all your ingredients -- cheese, kale, beans, sweet potatoes -- on the tortilla. Top with the other toasted tortilla and cover pan with a lid so that the cheese melts and the filling gets hot.
Cut into quarters with a pizza cutter. Since these take a while to assemble, you can just keep the finished ones in the oven on 200 degrees or so until you have a bunch and serve all together. Top with sour cream, salsa and some cilantro. Oh and hot sauce...lots and lots of hot sauce. Enjoy!
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