Go Back
When it comes to satisfying, healthy meals, roasted sweet potato kale quesadillas stand out as an exceptional option. This vegetarian delight is not only packed with vibrant flavors but also boasts a delightful combination of textures that make each bite a joy. The creaminess of melted cheese mingles beautifully with the natural sweetness of roasted sweet potatoes and the earthiness of sautéed kale. Whether you’re looking for a quick lunch, a cozy dinner, or a filling snack, this recipe delivers on all fronts, making it a versatile choice for any occasion.

Roasted Sweet Potato Kale Quesadillas

Discover the deliciousness of roasted sweet potato kale quesadillas with this easy recipe! Bursting with vibrant flavors and packed with nutrients, these vegetarian quesadillas combine creamy melted cheese, sweet roasted sweet potatoes, and earthy sautéed kale. Perfect for a quick lunch or cozy dinner, this dish is as versatile as it is satisfying. Explore prep tips, customizable ingredients, and enjoy a wholesome meal that's quick to make and full of flavor.
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon smoked paprika

1 teaspoon garlic powder

4 large flour tortillas

2 cups fresh kale, chopped (stems removed)

1 cup shredded cheese (cheddar, Monterey jack, or a mix)

½ cup black beans, rinsed and drained (optional)

1 ripe avocado, sliced (for serving)

Salsa or hot sauce (for serving)

Fresh cilantro, chopped (for garnish)

Instructions
 

Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, salt, pepper, smoked paprika, and garlic powder. Spread them in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

    Sauté the Kale: In a large skillet over medium heat, add the chopped kale. Sauté for about 3-5 minutes until wilted and tender. Remove from heat and let it cool slightly.

      Assemble the Quesadillas: Lay out two tortillas on a clean surface. On each tortilla, layer half of the roasted sweet potatoes, sautéed kale, shredded cheese, and a sprinkle of black beans if using. Top each with the remaining tortillas.

        Cook the Quesadillas: In the same skillet, add a splash of olive oil over medium heat. Carefully place one quesadilla in the skillet and cook for about 3-4 minutes until golden brown and the cheese melts. Carefully flip and cook for an additional 3-4 minutes on the other side. Repeat with the second quesadilla.

          Serve: Remove the quesadillas from the skillet and let them cool for a minute before slicing them into wedges. Serve warm with avocado slices, salsa, or hot sauce, and garnish with fresh cilantro.

            Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings