For this Better Bites segment, we have a quick weeknight meal, that's vegetarian and very healthy.

Chef Jen, "The Ginger Chef," came to the WZZM 13 Studio to share a quesadilla recipe.

Watch the full demonstration in the video above.

Sweet potato, kale and black bean quesadilla (serves four)


  • 4 Burrito size tortilla shells
  • 2 large sweet potatoes
  • 1 can black beans
  • 3 cups chopped kale
  • 2 cups shredded Colby jack cheese
  • 1 tsp salt
  • ½ tsp cumin
  • ½ tsp chili powder
  • ¼ tsp oregano
  • 2 chipotle peppers or 2 TBSP chipotle pepper sauce
  • 3 green onions, chopped


  1. Peel and dice sweet potatoes to ¾ in thickness.
  2. Place in medium saucepan and cover sweet potatoes with enough water to cover.
  3. Boil sweet potatoes until tender. Drain.
  4. Mash potatoes and add kale, black beans, seasoning, chipotle peppers and green onion. Mix thoroughly.
  5. Heat a large skillet over medium high heat.
  6. Place one burrito shell down and add ½ cup cheese over entire burrito shell.
  7. Top with ¼ of sweet potato, kale, black bean mixture over half the shell.
  8. When cheese has melted, fold burrito shell over onto itself and continue to cook until underside is slightly golden.
  9. Flip shell over and cook for 1 minute until remaining side is golden.
  10. Take off heat and cut into 3-4 pieces.
  11. Repeat with remaining burrito shells

Jen The Ginger Chef is a Personal Chef Service, providing palate and sourcing specific, delicious food that are prepared in the comfort and safety of your own kitchen. For more information, visit