Kale and Black Bean Quesadillas
with Fresh Tomato Salsa and Crema
Forget the Tex-Mex quesadillas of the past! This beauty is jam-packed with hearty and filling ingredients! The secret to this memorable Tex-Mex feast is the refreshing salsa made with fresh tomatoes, cilantro and lime. Simple, yet so satisfying!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Black Beans
80 g
Tomato
6 g
Garlic
1 unit
Lime
7 g
Cilantro
113 g
Red Onion
56 g
Kale, chopped
1 tbsp
Mexican Seasoning
6 unit
Flour Tortillas
(Contains Gluten)
1 cup
Cheddar Cheese, shredded
(Contains Milk)
6 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.
Peel, halve, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Cut tomatoes into 1/2-inch pieces. Zest, then juice lime. Roughly chop cilantro. Drain and rinse beans. Lightly mash beans in a medium bowl. (NOTE: It's OK if there are some whole beans throughout the mixture!) Peel, then mince or grate garlic.
Combine sour cream and 1/2 tsp Mexican Seasoning (dbl for 4 ppl) in a small bowl. Set aside. Combine tomatoes, cilantro, half the onions, half the lime zest, half the lime juice and 1 tbsp oil (dbl for 4 ppl) in another medium bowl. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then remaining onions. Cook, stirring occasionally, until softened, 2-3 min. Add kale and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until kale is tender, 5-6 min.
Add garlic, beans and remaining Mexican Seasoning to the same pan. Cook, stirring often, until garlic is fragrant and beans are warmed through, 1-2 min. Stir in remaining lime zest and remaining lime juice. Transfer bean mixture back into the same medium bowl (from step 1). Season with salt and pepper. Set aside. Carefully wipe the pan clean.
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 3 quesadillas at a time. Cook, until golden-brown, 1-2 min per side. Repeat with remaining quesadillas.
Cut quesadillas into wedges. Divide quesadillas between plates and serve with salsa and crema.
