These quesadillas are filled with nourishing and inexpensive real food ingredients: beans, kale, and salsa. That’s it! Simple ingredients that come together to create the tastiest and easiest quesadillas.
extra virgin olive oilother options: avocado or coconut oil
shredded cheddar cheeseoptional
Optional Garnishing:
sour cream
cilantro
Instructions
In a large skillet, over medium-high heat, warm the oil. Add the yellow onion and saute for 3 minutes, then stir in the minced garlic. Add the kale leaves, stirring to combine the kale with the onion and garlic. Cook the kale for 2-3 minutes, until it wilts. Place the kale off to the side in a bowl (or plate).
In the same skillet, over medium-high heat, add the water, beans, cumin, and salt. Skip the salt, if your canned beans included salt, until after the beans are mashed so you can salt to taste. Let the beans cook in the water for about a minute, stirring the ingredients once so the cumin is evenly distributed throughout the beans. Then mash the beans with a potato masher or the back of a fork. The beans should be moist and mashed. If the beans appear to be too dry, add a bit more water or broth. Place the mashed beans off to the side in a bowl (or plate).
Wipe out the skillet and return it to the stove-top.
Assemble the quesadillas: On one-half of the tortilla, spread the beans followed by the wilted kale mixture. Finally, spread one heaping tablespoon of salsa over the filling. I don't add cheese to my quesadilla; sometimes I add shredded cheddar cheese to Dustin's quesadilla. If you'd like to add cheese, add a few sprinkles over the salsa. Fold the other side of the tortilla over the filling. If you're using gluten-free tortillas, like the brand in my photo, the crease of the quesadilla may break...it's okay. Repeat this process to make the remaining quesadillas.
Heat the skillet over medium heat. Brush the tops of the quesadillas with olive oil. Place the oiled side of the tortillas down in the hot skillet, and cook for 2-3 minutes, until golden and crispy. Before flipping, brush the other side of the quesadilla with oil. Flip the quesadilla and cook for 2-3 minutes, until golden and crispy.
Serve the warm quesadillas with sour cream and chopped cilantro (optional).