Try these savory quesadillas with sweet potato, mushrooms, and kale for a winter spin on traditional easy to make quesadillas, while still being easy to make.
1 teaspoon avocado oil, plus more for cooking quesadillas
3 cups chopped kale
1 pinch salt
1 pinch black pepper
1 4oz package shiitake mushrooms, chopped
24 small gluten-free tortillas
¾ cup sweet potato puree, canned or homemade
¾ cup grated cheese
- Heat a large pan over medium heat and add olive oil, kale, mushrooms, salt and pepper. Cook for about 5 minutes until kale is wilted. Transfer kale mixture to a bowl and wipe out pan.
- Drizzle a small amount of olive oil in the pan and spray with cooking spray. Lay the tortilla flat and spread half of it with 2 tablespoons sweet potato puree. Then, evenly distribute a heaping ¼ cup of the kale and black bean mixture over the sweet potato and top with about 2 tablespoons grated cheese. Place another tortilla on top and place in the pan. Cook quesadillas for 2-3 minutes on each side, until cheese is melted and quesadilla is browned. Repeat steps to make the remaining quesadillas.
Nutritional Facts: per serving
293 cal; 7g total fat (2g sat fat); 51g carb; 192mg sod; 7g fiber; 10g protein; 3g sugars