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 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 Time


serving amount

370 mL

Black Beans

80 g


2 unit

Garlic, cloves

1 unit


7 g


56 g

Red Onion

56 g

Baby Kale

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


0.13 tsp


0.13 tsp



Nutrition Values

Calories860 kcal
Fat51 g
Saturated Fat21 g
Carbohydrate72 g
Sugar8 g
Dietary Fiber13 g
Protein31 g
Cholesterol60 mg
Sodium1390 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, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Cut tomato 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. 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.

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 filling

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 filling back into the same medium bowl (from step 1). Season with salt and pepper. Carefully wipe the pan clean.

Cook quesadillas

Arrange tortillas on a clean surface. Spread bean filling over one side of each tortilla. Sprinkle cheese over filling. Fold tortillas in half to enclose filling. Heat the same pan over medium. When hot, add 1/2 tbsp oil, then 3 quesadillas. Cook until golden-brown, 1-2 min per side. Repeat with remaining quesadillas.

Finish and serve

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