Sweet Potato, Chard, and Mushroom Vegan Quesadillas

A recipe and St. Louis vegan news is what I have today! First, the food. This quesadilla is pretty much a meal to itself. I guess the only key food group missing is chocolate. Otherwise, you've got your leafy greens, beans, sweet potatoes, baby bellas, and smoky chipotle. This is one filling quesadilla bursting with goodies. Scroll down for the recipe.

In local veg news, The Vital Voice, a St. Louis progressive newspaper, now features a meat-free lifestyle column called The Vegetarian Voice! You can check out Vegan 101 for my column including a recipe for a saucy Vegetable Curry with Jasmine Rice. If you are a new reader who found your way here from The Vital Voice, welcome! I hope you enjoy looking around and find something good to cook. Until next time everyone!

Sweet Potato, Chard, and Mushroom Vegan Quesadillas
Serves 2

1 1/2 Tablespoons extra virgin olive oil, divided
8 ounces sweet potato, diced into 1/2-inch pieces
1 large chipotle in adobo, minced
freshly ground black pepper and salt to taste
15 ounce can kidney beans, rinsed and drained
2 large cloves garlic, minced
5 baby bella mushrooms, diced
1 1/2 teaspoon cumin
1/2 teaspoon ground chipotle chile
1 bunch chard, stems discarded, leaves sliced
1/3 cup water
2 whole wheat tortillas
vegan sour cream, optional garnish

Prepare the potatoes by covering with water in a pot and boiling until tender, about 12 minutes. Drain. Mash them in a large bowl using a potato masher, adding chipotle in adobo, 1/2 Tablespoon extra virgin olive oil, kidney beans, and salt and pepper to taste. Set aside.

In a large skillet (with a lid), heat 1 Tablespoon olive oil over medium heat. Saute garlic and mushrooms for about 5 minutes, then add cumin, ground chipotle, and salt to taste for about 1 minute. Add chard and 1/3 cup water. Cover and simmer for about 10 minutes. Remove the lid and simmer until liquid is reduced, about 5 minutes. Remove from heat.

Spritz one side of a tortilla with extra virgin olive oil. Turn over and on the un-spritzed side spread a thin layer of the sweet potato mixture. On half of the tortilla, spread half of the chard mixture. Then fold the tortilla over so that the stuffings are inside the tortilla like a sandwich. Heat through in a skillet over medium heat, turning several times, until browned. Prepare the second tortilla in the same manner. This recipe makes enough greens for two quesadillas. You will have leftover potatoes. Top each serving with vegan sour cream, optional.