Sweet Potato, Black Bean and Kale Quesadillas with Avocado Crema

The sweet potatoes that we get in India can be used in dishes like Sambar or you can just boil them and eat them plain. The ones we get here in the US are much more sweeter and I am really not a big fan of using them in Indian recipes. One of the best use of these sweet potatoes that I know if is to turn them into crunchy fries (See recipe here). But then I though there has to be other ways of using this root vegetable. I did some online research on what goes well with these and I came up with this dish. I was pleasantly surprised with how well they turned out and I am sure you will too!

Sweet potato black bean quesadilla

Ingredients:

For the tortilla:
All purpose flour – 3/4 cup
Whole wheat flour – 3/4 cup
Salt – 3/4 tsp
Oil – 1/2 tsp
Water – as needed

For the filling:
Oil – 1 tbsp
Onion, finely chopped – 1 cup
Garlic, minced – 1 tbsp
Sweet potato, grated – 2 cups
Kale, chopped – 1 cup
Black bean, boiled – 1 and 1/2 cups
Cumin powder – 1/2 tsp
Chilly powder – 1 and 1/4 tsps
Coriander powder – 1 and 1/4 tsps
Pepper Jack cheese, grated – 2 cups
Salt – to taste

For the crema:
Avocado – 1
Yogurt – 4 tbsp
Lemon juice – 1 tsp
Salt – to taste

Method:

  • Soak black beans overnight and pressure cook them with some salt for 2 whistles
  • Prepare the dough for the tortillas by mixing both flours, salt and water just the way you do for chapatis. Once the dough comes together, add the oil and knead well. Cover and set aside
  • To prepare the filing, heat oil in a pan and add minced garlic followed by the onions. Saute for 3-4 minutes
  • Add the sweet potato and kale and saute for few more minutes
  • Add cumin powder, chilly powder, coriander powder and salt
  • Sprinkle water and cover and cook on medium heat for 6-8 minutes. Since the potatoes are grated, they should cook fast
  • Open lid and saute for few more minutes until all moisture is absorbed. You want to make sure your filling is not soggy otherwise it will not hold well inside the tortillas
  • Drain and add the black beans to the pan and mix well

Sweet potato black bean quesadilla filling

  • To prepare the tortillas, divide the dough into 6 equal portions
  • Roll them out as thin as possible into a circle
  • Heat a tawa/griddle and place one of the tortillas
  • Cook on both sides just until it it turns opaque. Then, cook one of the sides well so that brown spots appear
  • Reduce the heat, flip the tortilla so that the well-cooked side faces you
  • Add the filling on one half of the tortilla and layer the cheese over it

Sweet potato black bean quesadilla cheese

  • Close with the other half, press well, increase the heat again
  • Continue to cook on both sides until the tortilla is nice and crispy. Be careful not to spill the filling while flipping them
  • Once they are done, transfer to a plate or cutting board and cut into halves using a knife or pizza cutter
  • Prepare the remaining quesadillas in the same way
  • For the avocado crema, scoop out all the flesh from the avocado and blend it well in a mixer with the remaining ingredients until it gets smooth and fluffy
  • Serve the quesadillas while they are hot and crispy with the light and cool crema

Tip: I have used Pepper Jack cheese to balance out the sweetness of the potatoes. If you want to reduce the spiciness, you can use Mexican blend cheese or just plain shredded Mozzarella.

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