Ingredients

For the quesadillas:
• 3 medium sweet potatoes, sliced ½ inch thick*
• ¾ teaspoon salt, divided
• ½ teaspoon cumin
• ½ teaspoon chili powder
• ¼ teaspoon oregano
• 1 to 2 chipotle peppers in adobo sauce, minced
• ½ tablespoon olive oil
• 3 cups chopped kale
• 3 green onions, thinly sliced
• 1 can black beans, drained and rinsed
• 8 to 10 large flour tortillas
• 2 to 2 ½ cups freshly grated cheddar cheese
For serving:
• hot sauce, optional
• greek yogurt or sour cream, optional
• salsa, optional

Instructions

1. Add the sliced potatoes to a large saucepan and add enough water to cover the potatoes. Add ½ teaspoon of the salt to the pot. With the heat on high, bring the water to a boil. Once it reaches a boil, reduce the heat to medium and simmer for about 15 minutes, until the potatoes are tender. Drain the potatoes and then add to a large bowl. Use a potato masher to mash the potatoes. Add the remaining ¼ teaspoon salt, cumin, chili powder, oregano and chipotle peppers. Mix until well combined.
2. In a medium skillet, heat the olive oil over medium heat. When hot, add in the kale and green onions. Cook for about 2 to 3 minutes, until the kale is bright green and tender. Add the mixture to the bowl with the mashed sweet potatoes. Next add in the black beans and mix until well combined.
3. Place the tortillas on a work surface. Use a spatula to smear about ⅓ to ½ cup of the filling on half of the tortilla. Top with about ¼ cup of the cheese (or to taste). Fold the empty half of the tortilla over the filling to form a semicircle. Repeat with remaining tortillas.
4. Wipe out the skillet you used for the kale and set over medium high heat. When hot, spray lightly with nonstick cooking spray. Place an assembled quesadilla in the pan and cook, flipping once halfway through, until both sides are browned and the cheese is melted. Cut into triangles and serve with hot sauce, greek yogurt and/or salsa.

Notes

Ingredients

• 3 medium sweet potatoes
• olive oil, for drizzling
• 1 can corn, drained, rinsed and patted dry
• ¼ teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon paprika
• 1 tablespoon olive oil
• 1 small red onion, chopped
• 1 to 2 chipotle peppers in adobo sauce, minced
• ⅓ cup plain greek yogurt
• 1 teaspoon salt
• ½ cup diced fresh tomatoes
• 1 can black beans, drained and rinsed
• ½ cup cilantro, chopped
• ½ cup shredded cheddar cheese
• chopped chives, for garnish
• additional greek yogurt, for garnish

Instructions

1. Preheat the oven to 375 degrees. Cut out three squares of aluminum foil and place a sweet potato on each. Drizzle each potato lightly with olive oil and use your fingers to rub into the potato. Use a fork to prick each potato several times then wrap each lightly with the foil. Place in the oven and bake for about 1 hour. You can check for doneness by carefully inserting a knife into the potato - it should glide easily into the potato (and not feel resistance in the center). When done, remove from the oven, unwrap the foil and let cool slightly.
2. Meanwhile, place a dry heavy skillet over medium high heat (don’t add any oil). Add in the corn and sprinkle with the salt, cumin, chili powder and paprika. Cook for about 10 minutes, stirring only once every few minutes, until it is roasted and starts to brown a little. Transfer to a small bowl and set aside.
3. Place the same skillet over medium heat. Add in the olive oil. When hot, add in the onion. Cook for about 5 to 7 minutes, until soft. Transfer to the bowl with the corn.
4. When the sweet potatoes are cool enough to handle, cut each in half and place on a baking sheet. Use a small spoon to scrape out the flesh, leaving a thin layer of potato inside each skin. Add the flesh to a large bowl and mash with a fork. Add in the chipotle peppers, greek yogurt and salt. Mix to combine. Next, add in the corn, onions, tomatoes, black beans and cilantro. Mix gently until combined.
5. Turn on the broiler. Scoop some the filling into each of the skins - so it’s slightly heaping. Evenly top each potato with the cheddar cheese. Broil for about 5 minutes, until the cheese is melted and bubbly. Top each skin with chives and a dollop of greek yogurt for garnish, if desired.