Kale and Black Bean Quesadillas
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Kale and Black Bean Quesadillas

Kale and Black Bean Quesadillas

with Salsa and Spiced Sour Cream

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!


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

2 unit

Garlic, cloves

1 unit


56 g

Yellow Onion

56 g

Kale, chopped

1 tbsp

Mexican Seasoning

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

½ cup

Tomato Salsa

56 g

Spring Mix

80 g


Not included in your delivery

2.5 tbsp


0.38 tsp


0.38 tsp



Nutrition Values

Calories760 kcal
Fat39 g
Saturated Fat14 g
Carbohydrate76 g
Sugar10 g
Dietary Fiber14 g
Protein28 g
Cholesterol30 mg
Sodium2040 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 1/4-inch pieces.Zest, then juice lime.Drain and rinse beans. Lightly mash beans in a medium bowl. (NOTE: It's okay if some beans remain whole.) Peel, then mince or grate garlic.

Make spiced sour cream and marinate tomatoes

Combine sour cream, 1 tsp (2 tsp) Mexican Seasoning, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/4 tsp) pepper in a small bowl. Set aside.Add tomatoes, half the lime zest, half the lime juice and 1 tbsp (2 tbsp) oil 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 (2 tbsp) oil, then onions. Cook, stirring occasionally, until softened, 2-3 min. Add kale and 2 tbsp (4 tbsp) water. 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, to taste.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

Add spring mix to the bowl with tomatoes. 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.