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Kale and Black Bean Quesadillas
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Kale and Black Bean Quesadillas

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.

Preparation Time35 minutes


serving amount

370 mL

Black Beans

80 g

Roma Tomato

6 g


1 unit


7 g


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


¼ tsp

Salt and Pepper*


Nutrition Values

Energy (kJ)4268 kJ
Calories1020 kcal
Fat55 g
Saturated Fat21 g
Carbohydrate100 g
Sugar8 g
Dietary Fiber19 g
Protein36 g
Cholesterol50 mg
Sodium1830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Potato Masher
Medium Bowl
Small Bowl
Measuring Spoons
Large Non-Stick Pan



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.

Make condiments

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.

Cook veggies

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.

Cook bean mixture

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.

Cook quesadillas

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.

Finish and serve

Cut quesadillas into wedges. Divide quesadillas between plates and serve with salsa and crema.