Tuesday, December 18, 2012

Black Bean and Kale Quesadillas

   I love Mexican food there is so many great variations you can do to it and all of the dishes are so easy to make. I got this recipe from this month's Kiwi Magazine (it's a kid/parenting magazine). We tried it out last night and it is so yummy and filling and a definite keeper for our family. This is a great new twist to quesadillas

Black Bean and Kale Quesadillas
  There is not a lot of pictures with this because I have a Quesadilla maker so I just put the ingredients in and they are done. However, I put the original recipe that shows you how to make in a skillet if you do not have the quesadilla maker. 

- 1 15 ounce can of black beans, drained and rinsed
- 1/2 cup jarred salsa, plus more for serving
- 1/4 cup chopped fresh cilantro
- 1 pint grape tomatoes halved
- 1 large ripe avocado, peeled, pitted and diced
- 1 cup steamed kale, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon chili powder
- juice of 1 lime
- 4 large corn tortillas
- 1 cup shredded cheddar cheese

For dipping,
greek yogurt, chives, salsa

  In a large bowl, combine the beans, salsa, cilantro, tomatoes, avocado, kale, salt, pepper, chili powder, and lime juice.

Mash with a fork until smooth. Spread 1/2 cup of the bean mixture onto half of each tortilla. Sprinkle each with 1/4 cup cheese. Spray a large skillet with nonstick cooking spray. Fold each tortilla in half and place in the prepared skillet, one at a time. Cook over medium heat for 2 to 3 minutes, turning to brown both sides and melt the cheese. Transfer the quesadillas to a plate and slice each into four triangles. Serve with yogurt, salsa and chives. 

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