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white bean and kale vegan quesadilla

White bean and kale vegan quesadillas

White bean quesadillas without cheese but with kale and avocado... so good you'll never miss the cheese.
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Lunch
Cuisine Mexican vegan
Servings 4 people
Calories 279 kcal


  • 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


  • 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.


Calories: 279kcalCarbohydrates: 34gProtein: 6gFat: 14gSaturated Fat: 2gSodium: 617mgPotassium: 535mgFiber: 5gSugar: 4gVitamin A: 3420IUVitamin C: 48.2mgCalcium: 113mgIron: 2.3mg
Keyword vegan quesadilla, white bean and kale quesadilla


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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