Sweet Potato and Kale Quesadillas with Coconut Flour Tortillas
This combination of flavors is absolute perfection! This Paleo quesadilla recipe produces a dish that encompasses so many delectable flavors—sweet, spicy, savory—all of which are really revved-up with the fiery combination of cumin, chili powder, and some chipotle peppers in adobo sauce. This recipe right here more than just pleases the palate, it is lip-smacking g-o-o-d!
Serves 4–6
3 medium sweet potatoes, cut into 1⁄2″-thick slices
1⁄4 teaspoon salt, divided use
1⁄2 teaspoon cumin
1⁄2 teaspoon chili powder
1⁄4 teaspoon oregano
1–2 chipotle peppers in adobo, minced
1⁄2 tablespoon olive oil
3 cups chopped kale
3 green onions, thinly sliced
1–2 cups tomatoes, diced
8–10 large coconut flour tortillas (see Spicy Beef Tacos recipe)
- Add the potatoes to a large saucepan and add enough water until the potatoes are about covered, and bring water to a boil (over high heat). Reduce heat to medium and simmer for about 15 minutes, until the potatoes are tender. Drain, then pour into a large bowl. Mash the potatoes and add the salt, cumin, chili powder, oregano, and chipotle peppers. Mix until well combined.
- In a medium skillet, heat the olive oil over medium heat. Add in the kale and green onions. Cook until the kale is bright green and tender. Add the kale and onion mixture to the mashed sweet potatoes. Add in the tomatoes and mix until combined.
- Using a spatula, spread about 1⁄3–1⁄2 cup of the filling on half of a tortilla. Fold the empty half of the tortilla. Repeat with the remaining tortillas.
- Cook the quesadillas in a skillet over medium-high heat until browned, flipping halfway through. Serve with fresh vegetables and a hot sauce/salsa of your choice.
