Vegetarian Kale and Black Bean Quesadillas

Julia
Nov 22, 2020
2 min read

Updated: Nov 23, 2020

If you're looking for dinner inspo, you came to the right place! These Kale and Black Bean Quesadillas are amazing and so simple to make. I honestly have them at least once a week. The best part is, they're good for you!

Julia's Vegetarian Kale and Black Bean Quesadillas

Makes 3-4 servings, depending on how hungry you are 😉

What you'll need:

- 1 can black beans

- 2-3 large handfuls of kale, chopped

- 1/2 lemon (you could also use lime instead if you prefer)

- Approximately 2 garlic cloves, minced (or, if you use the pre-minced garlic like me, use 1-2 tsp)

- 1/4 red onion

- Taco or quesadilla seasoning

- Small tortillas (opt for whole grain tortillas for added nutrients!)

- Shredded cheese

- Salt and pepper

- Cooking oil of choice

Optional add-ons:

- Sour cream (use plain greek yogurt for a healthier sour cream alternative)

- Salsa

- Guacamole

Instructions:

1. Drain and rinse black beans, and place into a medium bowl. Using a potato masher, mash the black beans slightly. It’s okay if some whole pieces remain.

2. Heat a large non-stick pan over medium heat. When hot, add 1tbsp oil and red onions. Cook onions until softened. Add kale and 2 tbsp of water to the pan. Cook until kale is bright green and tender.

3. Add garlic and beans to the pan. Sprinkle taco seasoning on top. Add lemon juice from half a lemon.Cook until beans are warmed through.

4. Transfer the bean mixture back into the bowl. Season with salt and pepper. Set aside. Wipe your

pan clean.

5. Arrange tortillas on a clean surface. Divide bean mixture over one half of each tortilla. Sprinkle with cheese. Fold the other side of tortillas in half over filling. Heat the same pan over medium heat. When hot, add 1/2 tbsp oil, then 2 quesadillas at a time. Cook, until golden-brown, 1-2 min per side. Repeat with remaining quesadillas.

6. Cut quesadillas into wedges and enjoy!