Kale and Black Bean Quesadillas
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Kale and Black Bean Quesadillas

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!

Tags:
Veggie
Allergens:
Gluten
Milk

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
DifficultyEasy

Ingredients

serving amount

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*

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Nutrition Values

Energy (kJ)3598 kJ
Calories860 kcal
Fat48 g
Saturated Fat19 g
Carbohydrate77 g
Sugar5 g
Dietary Fiber14 g
Protein30 g
Cholesterol70 mg
Sodium1890 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.

Utensils

Garlic Press
Potato Masher
Strainer
Zester
Medium Bowl
Small Bowl
Measuring Spoons
Large Non-Stick Pan

Instructions

PREP
1

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.

MAKE CONDIMENTS
2

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.

COOK VEGGIES
3

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 FILLING
4

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.

COOK QUESADILLAS
5

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.

FINISH AND SERVE
6

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