When I am pressed for time to make dinner or even lunch sometimes, quesadillas are usually something which come to mind. Not only are they fast and easy, they can be filled with almost anything you already have at home. Normally to fill my quesadillas I look for three basic ingredients – protein, veggies, and any delicious cheese. In this yummy kale and black bean quesadilla, the protein comes in the form of black beans. For your veggie superfoods lovers I proceeded with kale. You could use spinach or any blend of fresh organic veggies you want.
I then moved with a very simple mozzarella, but any other cheese you desire could get the job done too. I like to add some spices to my bean and veggie mix and since this recipe has been leaning in an Italian direction, I went with rosemary, which I love. And I could not resist and added some garlic, onions, and red pepper flakes because they make everything come together into a delectable meal.
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Now in regards to making quesadillas, then I usually choose a lower carb tortilla to lighten up things since they tend to fewer calories compared to traditional tortillas and also pack in extra protein and fiber. And when it’s not a low-carb choice, then usually I try to reach for something that’s produced with whole grains. Also I almost always make a large batch so I can freeze the extras for quick meals. I find the best way to freeze quesadillas is to first allow them cool completely. Then once they are cooled, wrap them in wax paper to prevent sticking and store them in a massive freezer safe ziploc bag.
Here are some tips for making these Black Bean Kale Quesadillas:
Do not be scared to test out various herbs and spices. While I reached for rosemary, chamomile, basil, or oregano would also be delicious. Likewise you could use Italian seasoning for a different experience, but I prefer the mixture of rosemary, oregano, and the kick you get from the chili flakes. Although I love kale, I understand it isn’t for everybody. This recipe also comes out great with spinach, chopped broccoli, shredded Brussels sprouts, or lettuce.
Should you not have black beans available, you are able to substitute them using white beans, pinto beans, or perhaps chickpeas. They freeze very well and are great to have available. Make certain to let them cool completely before freezing and wrap them in wax paper so they don’t stick together.
For a vegetarian version of the recipe, you could leave the cheese out and then put in some nutritional yeast to the bean mixture. You might also use your favorite vegetarian cheese. Because it will be a bit drier without the cheese, be certain that you get some salsa or noodle salad dressing on the side for dipping purposes.
In a large bowl, combine all ingredients and Season, to taste, with salt and freshly ground black pepper.
Rub the finely chopped garlic aggressively all over the tortillas.
Split the bean Mixture between two of the tortillas, spreading the mix out using a spoon the goal here is to cover the entire area of the tortilla.
Heat a little Of the oil in a large skillet over a moderate heat. Add among those quesadillas to the pan and fry for 3-4 minutes on each side, pressing the quesadillas down from time to time using a spatula, until the tortillas are crisp and golden-brown on either side along with also the filling has melted. Remove from the pan carefully and set aside to drain on kitchen paper. Keep warm.
To serve, slit Every quesadilla into six pieces and split the slices between 2 serving plates. Studies have shown that a raw foods paleo diet is a great way to to lose weight in a healthy manner. Click here to learn more about the other health benefits of a paleo diet.