Prep Time: 30 minutes
I remember when my mom used to make us quesadillas in one pan and my siblings and I fought over who was going to get the first one. These sweet potato, black bean, and kale quesadillas got thrown together and baked together so they were all ready at the same time.
2 cups peeled and diced sweet potato
2 cups chopped fresh kale
1 can black beans, rinsed and drained
1 cup shredded mozzarella cheese
3 large flour tortilla wraps
2 tablespoons olive oil, salt and pepper
Preheat the oven to 425 degrees.
Roast the sweet potatoes for 25-30 minutes.
In the last five minutes of cooking, scatter the kale on top and the black beans.
Line another sheet pan with parchment paper and place each tortilla on the pan.
Sprinkle 1/4 cup shredded cheese onto the tortillas and then spoon the sweet potato filling on top.
Fold over the tortillas and bake for 10-15 minutes until they are lightly browned and the cheese has melted.
Cut into quarters and serve with salsa and/or sour cream if desired.