Sweet Potato and Kale Quesadillas

HGK's Sweet Potato and Kale Quesadillas
serves 6

2 large sweet potatoes, peeled and large diced
vegetable broth for sauteing
1 large yellow onion, diced small
3 large garlic cloves, minced
1 cup frozen corn, optional: fire roasted corn
1/2 cup of your favorite salsa (the spice level you like)
1 tsp cinnamon
1 tsp cumin
2 tsp chili powder
1 15 oz. can black beans, drained and rinsed
4 packed cups (or more) chopped kale
hot sauce (or not)
salt (or not)
12 small whole wheat tortillas
optional: Daiya or other vegan cheddar cheese

Place diced sweet potato in a small pot and cover with water. Bring to a boil, reduce heat, and simmer for about 15 minutes. Check if potatoes are tender. When cooked, drain sweet potatoes.

While potatoes are cooking, heat about 1/4 cup vegetable broth in a large pan over medium heat. When broth begins to bubble, add onions and cook, stirring frequently, for eight minutes or until onions are translucent. Lower heat and add more broth if onions begin to burn. Add garlic and stir.

Add corn and cook for another 5 minutes. Add salsa, cinnamon, cumin and chili powder. Stir. Add kale and stir. Cover pot and cook for 8 minutes, stirring frequently. Kale should be tender.

Add black beans and stir.

Drain potatoes and throw into the pot. Using a potato masher or the back of a large fork, mash potatoes. Stir with kale and bean mixture to incorporate everything. Taste and add salt if you must! Remove from heat.

Place a seperate large saute pan over medium heat. Place one tortilla in pan. Dollop kale/bean/potato mixture onto the middle of the tortilla and mash down, covering all but the outer edge of the tortilla. Optional: lightly sprinkle with vegan cheddar cheese. Place a second tortilla on top and, with the back of a spatula, compress the quesadilla. After a few minutes, carefully flip the quesadilla and crisp the second side. Remove from the pan and slice into 6 triangles (a pizza cutter works well for this step).