Kale and Black Bean Quesadillas
with Fresh Tomato Salsa and Crema- Gluten
- Milk
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!
Ingredients
370 mL
Black Beans
80 g
Tomato
2 unit
Garlic, cloves
1 unit
Lime
7 g
Cilantro
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
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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 filling 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. 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.
Cut quesadillas into wedges. Divide quesadillas between plates. Serve with salsa and crema.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tasty combination of kale and black beans, though some found it needed more seasoning or spice.
- Ease of prep: Customers appreciated how quick and simple this recipe was to make, with clear instructions for most.
- Suggestions: Consider adding more vegetables like corn or peppers, and offering whole wheat or gluten-free tortilla options.
- Portions: Several mentioned the meal was on the small side and could use a side salad or more filling to be satisfying.
- Texture: Some found the kale stems too tough or chewy; consider using baby kale or removing stems.
