Loaded Sweet Potato & Kale Quesadilla

Name: Loaded Sweet Potato & Kale Quesadilla
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 Sweet Potato (medium, peeled); Sea Salt & Black Pepper (to taste); • 3 tbsps Extra Virgin Olive Oil; 1/2 Sweet Onion (medium, chopped); • 2 Garlic (cloves, minced); • 3 cups Kale Leaves (chopped); • 1 tbsp Balsamic Vinegar; • 2 Brown Rice Tortillas

6 steps

Prep:20minCook:20min

8 ingredients 20 minutes 2 servings

Updated at: Thu, 17 Aug 2023 04:47:28 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories492.3 kcal (25%)

Total Fat25.8 g (37%)

Carbs57.8 g (22%)

Sugars10.6 g (12%)

Protein8.1 g (16%)

Sodium624.4 mg (31%)

Fiber10.5 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

3 tbspsExtra Virgin Olive Oil

0.5Sweet Onion

medium, chopped

2 clovesGarlic

minced

3 cupsKale Leaves

chopped

1 TbspBalsamic Vinegar

2Brown Rice Tortillas

Instructions

Step 1

Preheat oven to 410. Line a baking sheet with parchment paper.

Step 2

Chop sweet potato into 1/2 inch slices. Fill a pot with water and bring to a boil. Place sweet potato in a steaming basket and steam for 7 to 10 minutes. Transfer into a bowl and mash with a fork. Season with salt and pepper to taste.

Step 3

Meanwhile, heat 1/3 of the olive oil in a pan over medium heat. Saute onions until soft, then add garlic and kale. Heat until kale is wilted.

Step 4

In a small bowl, whisk together the balsamic vinegar, remaining olive oil, salt and pepper to taste. Drizzle about 1/2 the balsamic vinaigrette over the kale and stir until well coated.

Step 5

Lay a brown rice tortilla on the baking sheet. Spread mashed sweet potato and top evenly with kale mixture. Cover with another tortilla and bake for 10-15 minutes or until golden brown and crispy.

Step 6

Slice and serve with remaining balsamic vinaigrette.