1 -15ozCan Refried BeansI used refried black beans
1Small Red Onioncut in half and sliced into ¼ inch slices
1Red Bell Peppersliced into ¼ inch strips
4-5Cupsof Kalede-stemmed and roughly chopped
Salt and Black Pepper to taste
Jarred Salsa of Choice
Homemade or Storebought Guacamole
Sauté onion and bell pepper in a skillet with 1 teaspoon canola oil, garlic powder, a pinch of salt and black pepper for 4-5 minutes of until they are tender crisp. Add kale and cook for 1 minute longer or until the kale is wilted. Remove from heat.
Next build your no queso dilla. Lay a tortilla onto a flat surface. On one half, spread about ⅓ of a cup of sweet potato and on the other half spread about ⅓ of a cup of refried beans. Spread desired amount of sautéed vegetables on one side and fold the tortilla onto itself, gently pressing down so the middle is held in place.
Place a large nonstick skillet over medium low heat. Add 1 teaspoon of canola oil and swirl the pan to coat. Add the 'dilla to the pan and let cook over medium low heat for 4-5 minutes or until the bottom side is as brown as you like. Flip and repeat.
Transfer to a cutting board and cut into 3 or 4 triangles, serve with salsa and guacamole for dipping.
*For the mashed sweet potato you can either use baked sweet potato, steamed sweet potato that is mashed with a fork, or frozen sweet potato or butternut squash that is microwaved and then mashed with a fork.