Veggie Protein: White Bean & Kale Quesadillas

You don’t have to be a carnivore to get in your daily servings of protein and there are some delicious vegetarian recipes to prove it! This vegetarian quesadilla idea will have you salivating and satiated while keeping healthy!

White Bean & Kale Quesadillas
  1. 1 tablespoon extra virgin olive oil
  2. 1 shallot, minced
  3. 1 15 ounce can cannellini beans, drained and rinsed
  4. salt & pepper
  5. 4-5 leaves tuscan kale, stems removed and cut into thin strips
  6. 2 cups grated sharp white cheddar cheese
  7. 2 whole wheat 10 inch tortillas
  1. Heat the olive oil in a large skillet over medium heat.
  2. Once hot, add the shallots, beans, salt & pepper and cook for about 5 minutes until the shallots are softened, stirring occasionally.
  3. Transfer mixture to a small bowl, mash with a fork or potato masher and set aside.
  4. Place the tortillas in a microwave with a damp towel on top and microwave for about 20 seconds to soften.
  5. Place one tortillas in the skillet, sprinkle the entire tortilla with cheese then spread the bean mixture on only one half of the tortilla.
  6. Top with half the kale, then sprinkle a bit more cheese on top of the kale.
  7. Fold the tortilla in half, press down and cook for about 1-2 minutes per side until golden brown.
  8. Transfer the tortilla to a cutting board and cut into four pieces.
  9. Repeat with the other tortilla and remaining ingredients.
Adapted from Running to the Kitchen
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