Courtesy Of: making thyme for health

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2-4


1 (15 ounce) can white beans, drained and rinsed
1 bunch curly kale, destemmed and chopped
1 roma tomato, diced (I removed the seeds)
1 garlic clove, minced
1 shallot, diced
2 tablespoons olive oil
1 teaspoon dried herbs (I used oregano & parsley)
salt & pepper to taste
1/2 cup shredded monterey jack cheese or vegan cheese
4 large whole grain or gluten-free tortilla wraps


In a large skillet, warm the olive oil over medium heat. Add the garlic and shallot then sauté for a few minutes. Then add the kale and stir. Cover the skillet with a lid and allow the kale to cook down for about 5 minutes.
Meanwhile, grab two separate tortillas and divide half of the beans on top each one. Use a fork to mash them until they are spread across the tortilla. Then add the tomato, salt & pepper and dried herbs.
Once the kale has wilted, remove it from the skillet and divide it between each tortilla by placing it on top of the mashed beans and tomato. Sprinkle shredded cheese on top and then cover with another tortilla.
Carefully transfer the tortilla to the skillet (I gently slide it from the plate to the pan) and cook over low to medium heat for about 5 minutes. Then slide the quesadilla back onto the plate and use your hand to grab the cool side (the opposite of the side you cooked) and flip it upside down. Place it back into the pan and cook for another 5 minutes. At this point, the cheese should be melted and holding the tortillas together. Continue to cook until tortillas are at desired crispiness then transfer to a plate. Use a pizza cutter or a knife to cut into 4 pieces, then serve.

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