INGREDIENTS

Served with lemon, raspberry and rosemary infused water

  • 16 oz. eye of round steak (optional)
  • 3 medium sweet potatoes, sliced ½ inch thick
  • 3/4 tsp. salt, divided
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/4 tsp. oregano
  • 1 to 2 Tbsp. chipotle adobo sauce
  • 1/2 Tbsp. olive oil
  • 3 cups chopped kale
  • 3 green onions, thinly sliced
  • 1 can low sodium black beans, drained and rinsed
  • 8 large whole wheat tortillas
  • 2 cups freshly grated cheddar cheese

Served with lemon, raspberry and rosemary infused water

DIRECTIONS

1. Add the sliced potatoes to a large saucepan and add enough water to cover the potatoes. Add ½ tsp of the salt to the pot. Bring the water to a boil. Then, reduce the heat to medium and simmer for 15 minutes or until the potatoes are tender. Drain, and add to a large bowl. Use a potato masher to mash the potatoes. Add in the remaining ¼ tsp salt, cumin, chili powder, oregano and chipotle adobo sauce and mix well.

2. In a medium skillet, heat the olive oil over medium heat. When hot, add in the steak and cook for about 1-2 minutes. Then add in the kale and green onions. Cook for about 2 to 3 additional minutes, until the kale is bright green and tender. Add the mixture to the bowl with the mashed sweet potatoes. Next add in the black beans and mix well.

3. Use a spatula to spread about 3/4 cup of the filling on half of the tortilla. Top with about ¼ cup of the cheese. Fold the empty half of the tortilla over the filling to form a semicircle. Repeat with the remaining tortillas.

4. Wipe out the skillet you used for the kale and set over medium high heat. When hot, spray lightly with nonstick cooking spray. Place an assembled quesadilla in the pan and cook, flipping once halfway though, until both sides are slightly browned and the cheese is melted. Cut into triangles and serve.

Yields: 8 servings

Nutritional Info: 468 calories, 19g fat, 9g saturated fat, 63mg cholesterol, 915mg sodium, 45g carbohydrates, 7.5g fiber, 30g protein

Additional serving options:

Serve with hot sauce, Greek yogurt, sour cream or salsa

Served with lemon, raspberry and rosemary infused water