Kale and Black Bean Quesadillas
with Salsa and Spiced Sour Cream- Sulphites
- Wheat
- 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 and spiced sour cream. Simple, yet so satisfying!
Ingredients
370 mL
Black Beans
2 unit
Garlic, cloves
1 unit
Lime
7 g
Cilantro
56 g
Yellow Onion
56 g
Baby Kale
1 tbsp
Mexican Seasoning
6 unit
Flour Tortillas
(Contains: Sulphites, Wheat)
1 cup
Cheddar Cheese, shredded
(Contains: Milk)
3 tbsp
Sour Cream
(Contains: Milk)
½ cup
Tomato Salsa
56 g
Spring Mix
66 g
Mini Cucumber
Not included in your delivery
2.5 tbsp
Oil*
0.38 tsp
Salt*
0.38 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 cucumber into 1/4-inch rounds. Zest, then juice lime. Roughly chop cilantro. Drain and rinse beans. Lightly mash beans in a medium bowl. (NOTE: It's okay some beans remain whole.) Peel, then mince or grate garlic.
Combine sour cream, 1 tsp Mexican Seasoning, 1/4 tsp salt and 1/4 tsp pepper (dbl all for 4 ppl) in a small bowl. Set aside. Add cucumbers, cilantro, 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 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, to taste. 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.
Add spring mix to the bowl with cucumbers. Season with salt and pepper, then toss to combine. Cut quesadillas into wedges. Divide quesadillas and salad between plates. Serve with salsa and spiced sour cream.
