Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
No ratings yet
White bean and kale vegan quesadillas
White bean quesadillas without cheese but with kale and avocado... so good you'll never miss the cheese.
5
minutes
mins
15
minutes
mins
20
minutes
mins
4
people
Calories:
279
kcal
Ingredients
1
tablespoon
avocado oil or other neutral flavor oil
1
cup
finely chopped shallots or onion
1
can of white beans navy beans or 11/2 of white beans cooked at home
2
cups
or more of kale washed and cut into pieces
1/2
teaspoon
sea salt
a pinch of cayenne pepper
juice of half a lemon
1
avocado sliced
6-8
gluten-free or normal flour tortillas
US Customary
-
Metric
Instructions
In a pan put the tablespoon of oil and onions or shallots. When they are beginning to brown, between five and seven minutes add the white beans.
Then the pieces of kale, the salt and the pinch of cayenne.
When the kale is cooked, and the onions or shallot are golden brown add the lemon juice. Remove from heat.
Heat the tortillas, spread some avocado on one side and two-three of the white bean mixture. Fold or top with another tortilla.
Split each quesadilla into fourths or halves.
Nutrition
Calories:
279
kcal
|
Carbohydrates:
34
g
|
Protein:
6
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Sodium:
617
mg
|
Potassium:
535
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
3420
IU
|
Vitamin C:
48.2
mg
|
Calcium:
113
mg
|
Iron:
2.3
mg
Course:
Lunch
Cuisine:
Mexican vegan
Keyword:
vegan quesadilla, white bean and kale quesadilla
Author:
Alejandra Graf