Vegan Chard & Sweet Potato Quesadilla

There’s actually no cheese and no vegan cheese substitute for this recipe, I just cooked them as you would a quesadilla so that’s what I call them!

1 large sweet potato, cut into chunks and boiled

1 bunch chard, stems removed

1 small onion, sliced (about 1/2 cup)

2 cloves garlic, minced

1 cayenne pepper, minced

1/2 tsp cumin

3 tbsp olive oil

Salt and pepper to taste

Whole wheat tortillas

• In a saucepan over medium heat, cook cayenne pepper in olive oil
• When oil begins to bubble add in onions and cook until they become translucent, about 6 to 7 minutes
• Add the chard and cover the saucepan.  Cook for 4 minutes, or until chard is wilting
• Add garlic and cook for an additional minute
• Remove from heat and mix with the sweet potatoes, making sure to mash the potatoes so they’re not thick
• Add cumin, salt and pepper
• On a greased frying pan, over medium heat, fold each tortilla in half and fill with chard mixture.  Cook on both sides until they’re golden brown, about 3 minutes on each side

Salt and pepper to taste