Kale and White Bean Quesadillas
Fire-Roasted Corn
Ingredients
- ½ large red onion, sliced
- 2 Tbsp olive oil
- 1 lb bunch lacinato kale, stemmed and chopped
- 2 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp crushed red pepper
- 2 (15-oz) cans low-sodium cannellini beans, drained and rinsed
- 12 organic soft taco-size tortillas
- 1½ cups shredded Monterey Jack cheese
- 1 cup refrigerated chunky salsa
Instructions
- Preheat oven to 400°F. Cook onion in hot oil in a large skillet over medium-high heat 2 minutes. Stir in kale, garlic, salt, and red pepper. Cook 3 minutes or until kale just begins to wilt. Add beans; cook 2 minutes or until beans are thoroughly heated.
- Arrange 6 tortillas in a single layer on 2 baking sheets coated with cooking spray. Using a slotted spoon, top tortillas with onion mixture; sprinkle with cheese. Top with remaining tortillas; coat tortillas with cooking spray.
- Bake 8 minutes. Carefully flip quesadillas; cook 8 minutes longer or until golden and crisp. Serve with salsa.
Side Dish Ingredients
- 1 (16-oz) pkg frozen roasted corn kernels, thawed
- 1 large red bell pepper, diced
- 1½ Tbsp olive oil
- 1½ Tbsp apple cider vinegar
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook corn and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until lightly browned. Stir in vinegar, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
575
|
113
|
688
|
| Fat (g) | 18 | 4 | 22 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 23 | 3 | 26 |
| Carb (g) | 79 | 19 | 98 |
| Fiber (g) | 11 | 3 | 14 |
| Sodium (mg) | 915 | 102 | 1017 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
