Kale and Black Bean Quesadillas
with Fresh Tomato Salsa and Sour Cream
Forget the Tex-Mex quesadillas of the past! This beauty is jam-packed with hearty and filling ingredients! The secret to this memorable Tex-Mex feast is the refreshing salsa made with fresh tomatoes, cilantro and lime. Simple, yet so satisfying!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
80 g
Tomato
6 g
Garlic
1 unit
Lime
7 g
Cilantro
398 mL
Black Beans
56 g
Red Onion, chopped
56 g
Kale, chopped
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*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. 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. Set aside. Combine tomatoes, cilantro, half the onions, half the lime zest, half the lime juice and 1 tbsp oil (dbl for 4 ppl) in another medium bowl. Season with salt and pepper. Set aside.
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. Season with salt and pepper. Set aside. 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 heat. 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.
