Kale and Black Bean Quesadillas


by: Clean & Green Nutrition

These Kale and Black Bean quesadillas make for a great nutrient rich lunch. I loved the spice the Monterey jack cheese added to these quesadillas. You could also substitute baby spinach in place of kale.


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serves: 8

1 tbsp olive oil

1/4 cup onion, diced

1 clove garlic, minced

1 can (15 oz) reduced sodium Black beans, rinsed and drained

1/4 tsp cumin

1/4 tsp oregano

1/4 tsp paprika

2 cups Kale, cut into small pieces

1/2 cup Vegetable broth

1/2 cup Monterey jack cheese, shredded

8 Wheat Spelt Tortillas

Nutrition Facts
Kale and Black Bean Quesadillas

Servings Per Recipe: 8

Amount per Serving

Calories: 180

  • Total Fat: 5.5 g
  •     Saturated Fat: 2.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 7.3 mg
  • Sodium: 223.2 mg
  • Total Carbs: 25.6 g
  •     Dietary Fiber: 5.5 g
  •     Sugars: 0.4 g
  • Protein: 8.6 g

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1.  Heat oil in medium skillet over medium high heat. Add onions and garlic and sauté for about 2 minutes.

2.  Add beans and spices to pan, combine and cook 2 more minutes. Place kale on top of beans, add broth and mix. Cook kale just until green turns vibrant. Set aside.

3.  Heat large skillet over medium high heat. Place tortilla in warm skillet, flip to heat both sides of tortilla. Add 1/4 cup bean & kale mixture to one side of tortilla. Top with cheese and fold tortilla in half, gently press together. Toast for 2-3 minutes on each side or until tortilla is slightly golden.

4.  Cut quesadilla into 4 pieces. Enjoy while hot

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