Swiss Chard and Sweet Potato Quesadillas

20121108-090257.jpgFarm fresh sweet potatoes from our NC farmers!

Our Produce Box local veggie delivery service is ending soon (just for the winter), so I’ll be ordering a stock up box of sweet potatoes to take me through the holidays. This will be a LOT of sweet potatoes! This recipe makes good use of them, along with chorizo sausage from Mae Farm and Swiss chard (you could also use kale). We even made these ahead, wrapped them in foil and took them tailgating with us (if you do this, I recommend making these as burritoes instead–easier to eat). You could substitute the chorizo for soyrizo or just leave it out and you would have a great vegetarian meal.

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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