topBanner
Kale and Black Bean Quesadillas

Kale and Black Bean Quesadillas

with Fresh Tomato Salsa and Crema

Read more

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!

Tags:Veggie
Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

370 mL

Black Beans

80 g

Roma 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, 6-inch

(ContainsWheat/Blé)

1 cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4268 kJ
Calories1020 kcal
Fat55 g
Saturated Fat21 g
Carbohydrate100 g
Sugar8 g
Dietary Fiber19 g
Protein36 g
Cholesterol50 mg
Sodium1830 mg
Utensils
Utensilsarrow down iconarrow down icon
Potato Masher
Strainer
Zester
Medium Bowl
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

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 3 quesadillas at a time. Cook, until golden-brown, 1-2 min per side. Repeat with remaining quesadillas.

6

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