White Bean, Tomato & Kale Quesadillas

Like most people, I love a good quesadilla.

Yet as much as I love quesadillas, all that cheese doesn’t make me feel so great.

I can’t handle the subsequent belly bloat and waking up the next day looking puffier than Joan Rivers.

I just can’t.

So I apologize that there is nothing “queso” about these quesadillas. The traditional cheese filling has been replaced with pureed great Northern beans. I made this simple meal last Friday, and it was off-the-charts amazing. White beans with a tangy lemon twist, fresh tomatoes, sautéed kale with garlic, all grilled to crispy perfection?

Unreal.

There are SO MANY variations you can do with this like a mixed bean filling or stuffing it with different kinds of veggies or topping it with some fresh avocado slices, salsa or Sriracha! This nourishing dinner can be whipped up in minutes for anyone.

Get after it.  You’ll have a new favorite in your repertoire.

White Bean, Tomato & Kale Quesadillas recipe

1 (28 ounce) can white beans, drained and rinsed
1 lemon
1 bunch curly kale, destemmed and chopped
2 roma tomatoes, diced (I removed the seeds)
1 large garlic clove, minced
2 tablespoons olive oil, divided
salt & pepper to taste
4 large *gluten-free tortillas or whole grain wraps

Place your diced tomatoes in a small bowl and sprinkle with a bit of salt and pepper. Set aside. In a large skillet, warm 1 tbsp. olive oil over medium-low heat. Add the garlic and sauté for a few minutes (don’t let the garlic burn!) then add the kale and a tiny pinch of salt and stir. Allow the kale to cook down for about 5 minutes. Turn off the heat when cooked down yet still vibrant green.

Meanwhile, place your drained white beans into your food processor with a healthy pinch of salt and the juice of one lemon. Give it a whirl until it reaches your desired consistency.

Grab your tortilla and spread some of the beans onto one side of the tortilla. Top with some diced tomatoes and sauteed kale. Fold tortilla in half. Repeat with remaining tortillas.

Warm the remaining 1 tbsp. olive oil in a large skillet over medium heat. Place quesadillas in the pan and continue to cook until tortillas are at desired crispiness then transfer to a plate. Use a pizza cutter or a knife to cut into several pieces, then serve. Serves 4

*I use Food For Life Brown Rice Tortillas. They can be found in the freezer section at Whole Foods and many health food stores.

What do you put in your quesadillas? Leave me a message!  I would love to hear from you!