Saturday, July 10, 2010

Black bean & kale quesadilla

Truly simple — kinda like making a grilled cheese, just with a few extra ingredients.

2 whole wheat tortillas
6 large kale leaves, de-stemmed and shredded/chopped
1/2 red onion, diced
cumin to taste (I used about 2 tsp)
chili pepper to taste (I used about 1 tsp)
diced garlic to taste (I used about 1 tsp)
fat-free refried black beans (you’ll need about 1/4 of a can or so, per quesadilla - about 4 oz or 1/2 cup)
Daiya shredded dairy-free cheddar cheese (optional)
Salsa, cilantro, guacamole — optional but delicious (for topping your quesadilla)

Warm up a flat-bottomed pan over medium heat, then spritz with a little olive or canola oil. Add your onions and saute until transluscent. Add the garlic and stir, then add kale and saute until tender. If you like a lot of cilantro flavor and you have some to spare, you can toss some chopped cilantro in there at the end. Spread a layer of refried black beans on one side of a tortilla. Once your kale & onions are done, scoop them out of the pan into a bowl and set aside. Wipe your pan & spritz with oil again. Place the tortilla without the beans on it into the pan and sprinkle with the Daiya if you’re using it, then top with the kale mixture. Gently place the black-bean tortilla on top. Cook until the bottom tortilla is browned to your liking. Place a plate over the top and hold in place with one hand while flipping the pan upside-down with the other hand. You’ll have the quesadilla on your plate. Spritz the pan with a tiny bit more oil and gently slide the quesadilla back into the pan, uncooked side down. Cook until nicely browned, then serve topped with salsa, guac, cilantro, mole sauce, enchilada sauce, or nothing at all.

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