Collard Greens and Sweet Potato Quesadillas

Our Collard Greens and Sweet Potato Quesadillas are a unique and flavorful twist on the classic Mexican dish. The combination of sweet potatoes, collard greens, and spices creates a hearty and satisfying filling that's perfect for a quick and easy meal. The quesadillas are also a great way to use up leftover collard greens and sweet potatoes.

The inspiration for these Collard Greens and Sweet Potato Quesadillas came to me one night when I was trying to figure out what to do with some leftover collard greens and sweet potatoes. I had already made a batch of my favorite collard greens recipe, but I wanted to try something different. I started by sautéing the collard greens and sweet potatoes in a skillet with some olive oil. Then, I added in some chopped onion and bell pepper. To give the mixture some flavor, I stirred in some chili powder, cinnamon, salt, and black pepper. Once the vegetables were soft, I removed the skillet from the heat and stirred in some shredded mozzarella cheese. I then spread the vegetable mixture onto some flour tortillas and folded them in half. I cooked the quesadillas in a skillet until the cheese was melted and the tortillas were golden brown. The quesadillas were a hit with my family and friends, and they've become a regular part of my meal planning. I hope you enjoy them as much as we do!

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 1 bunch collard greens, chopped
• 1 medium sweet potato, peeled and diced
• 1 onion, chopped
• 1 bell pepper, chopped
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese
• 4 (10-inch) flour tortillas

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
2. Add the collard greens, sweet potato, onion, and bell pepper to the skillet and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
3. Stir in the chili powder, cinnamon, salt, and black pepper.
4. Remove the skillet from the heat and stir in the shredded mozzarella cheese.
5. Spread 1/4 of the vegetable mixture onto each tortilla.
6. Fold the tortillas in half and heat in a skillet or on a griddle over medium heat until the cheese is melted and the tortillas are golden brown, about 2 minutes per side.

Why It Works

• The combination of sweet potatoes, collard greens, and spices creates a hearty and satisfying filling.
• The quesadillas are a great way to use up leftover collard greens and sweet potatoes.
• The quesadillas are easy to make and can be cooked in a skillet or on a griddle.
• The quesadillas are a good source of fiber, protein, and vitamins.