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Kale and Black Bean Quesadillas

Kale and Black Bean Quesadillas

with Fresh Tomato Salsa and Crema

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Forget all meaty Tex-Mex quesadillas of the past! This veggie beauty is jam-packed with hearty kale and filling beans. The secret to this memorable Tex-Mex feast is the refreshing salsa made with 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
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

370 mL

Black Beans

80 g

Roma Tomato

2 unit

Garlic, cloves

1 unit


7 g


56 g

Red Onion

56 g

Baby Kale

1 tbsp

Mexican Seasoning

6 unit

Flour Tortillas


1 cup

Cheddar Cheese, shredded


6 tbsp

Sour Cream


Not included in your delivery

2.5 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories860 kcal
Fat51 g
Saturated Fat21 g
Carbohydrate72 g
Sugar8 g
Dietary Fiber13 g
Protein31 g
Cholesterol60 mg
Sodium1390 mg
Utensilsarrow down iconarrow down icon
Potato Masher
Medium Bowl
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Peel, 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. Add tomatoes, cilantro, half the onions, half the lime zest, half the lime juice and 1 tbsp oil (dbl for 4 ppl) to another medium bowl. Season with salt and pepper, then toss to combine.


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. 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. 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.