Day 309–Swiss Chard and Sweet Potato Quesadillas

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Farm fresh sweet potatoes from our NC farmers!

Our Produce Box local veggie delivery service is ending next week (just for the winter), so I ordered a stock up box of sweet potatoes to take me through the holidays. Now I’m realizing this is a LOT of sweet potatoes! Thankfully, I keep finding new and inventive recipes for incorporating more of these healthy sweeties into our diet. This recipe is adapted from a vegan recipe you can find HERE at Ohmyveggies. I’m sure the vegan version is great, but I had chorizo from Mae Farm and I love cheese, so we tossed vegan out the window this time. We also subbed Swiss chard for the kale in the recipe because that is what we have this week.

Swiss Chard and Sweet Potato Quesadillas (makes 4)

  • 4 whole wheat tortillas
  • 2 small sweet potatoes, scrubbed and pierced with a fork
  • 1 large onion, diced
  • 1 1/2 c. Swiss chard (about 1 bunch), trimmed and chopped
  • 1 lb. chorizo sausage
  • 1/2 c. black beans (cooked or canned–not dried)
  • 1/2 tsp. smoked paprika
  • Olive oil
  • Salt and pepper to taste
  • Shredded cheese
  • Salsa for serving
  1. Preheat oven to 400 degrees. Roast sweet potatoes in oven for about 45 minutes or until tender. Remove from oven and let cool slightly (you can do this the night before).
  2. Remove potato skins, transfer potato flesh to a small bowl and mash until smooth.
  3. While potato is cooking, crumble the chorizo into a large skillet and cook over medium heat until brown. Use the back of a wooden fork to break up any large pieces. Remove from pan and drain on paper towels.
  4. Reserve 3 tbsp. of drippings and discard the rest. Heat reserved drippings over medium low heat and add onion. Saute onion until caramelized, about 30 minutes.
  5. Stir in Swiss chard and sausage and continue to cook until greens are wilted. Season to taste with salt and pepper.
  6. Combine black beans and paprika in a small bowl.
  7. Divide sweet potato, sausage mixture and beans evenly onto 1/2 of each tortilla. Sprinkle with cheese. Fold empty half over the filled half.
  8. Put quesadillas on a parchment or foil lined baking sheet and brush tops with olive oil.
  9. Bake at 400 for 8-10 minutes.
  10. Serve with salsa and a green salad!
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4 Comments

  1. I made those sweet potato & black bean quesadillas last week– sweet potatoes BELONG on a tortilla. They were really great. I can’t make friends with chorizo, though. I WANT to like it, but it hasn’t happened for me yet. Perhaps if I tried your Mae Farm variety?

    Reply
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