Sweet potato, kale and bean quesadillas

These sweet potato, kale and bean quesadillas are so good that I usually find myself hovering at the kids’ elbows, ready to seize any leftovers. They are easy to make and all components freeze well, so if you make extra of everything, it makes for a very quick and easy dinner on another night. You can serve them with avocado and salsa, but they are delicious on their own. These are great for picnics by the lake—easy to transport, and you don’t need utensils. Last time we took them on a picnic, we didn’t even bother with plates…

Sweet potato, kale and bean quesadillas

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 1/2 cups cooked beans (or 1 can) (we use a mix of black, pinto and kidney)
• 2 teaspoons chili powder
• 1 teaspoon mustard
• 1/2 teaspoon ground cumin
• 1 tablespoon soy sauce
• 2 small sweet potatoes
• a large handful of kale
• 6 whole wheat tortillas

Method

1. Steam the sweet potatoes.
2. When nearly done, add the kale.
3. While sweet potatoes are steaming, heat oil in a small pot on medium high.
4. Add onions and garlic and cook until onion is translucent.
5. Add beans, chilli powder, mustard and cumin and cook for about 5 minutes.
6. Add soy sauce and then mash bean mixture. Set aside.
7. Mash the sweet potatoes and kale together.
8. Spread the bean mix on one half of each tortilla, and the sweet potato mix on the other half and then fold in half.
9. Cook for a few minutes on each side in a large pan.