These kale sweet potato quesadillas are super simple to make and oh-so delicious! These healthy quesadillas are the ultimate Mexican inspired vegan meal, made with creamy sweet potatoes, sautéed kale, spicy salsa, creamy soy cheese, and earthy ground cumin – all sandwiched between two crispy gluten-free tortilla shells. These vegan quesadillas are so tasty, you’ll forget they’re meatless. These are a must-have in your meatless Monday recipe repertoire.

Since changing up my diet and opting for a more clean eating, vegetarian lifestyle, I’m constantly searching for ways to vegan-ize traditional recipes. Quesadillas are one of those meals that get the best of me. I just cannot give them up. I can however, clean them up! With a few quick substitutions I’ve transformed traditionally heavy quesadillas with this fresh, healthier variation. Might I also add that since opting for a more clean eating lifestyle, I’ve had to become even more organized than I already am in the kitchen, which by the way, I didn’t think was possible.

While I appreciate variety (i.e., veggies) the kids aren’t as keen, nor is my husband, especially when it involves kale and other green vegetables. Although this personal choice often results in more time-consuming meal prep, I don’t mind reaping the benefits, especially when they come in the form of these crispy healthy Tex-Mex inspired quesadillas. Since preparing different meals for the family on a regular basis has become like second nature to me, this recipe was a breeze. I had already prepped some ground meat for their quesadillas and had all the fixings ready to go. I simply cooked the kale and sweet potato, then prepared all of the quesadillas in sort of an assembly line – of course, adding only the vegan options to mine.