These healthy quesadillas are packed with roasted veggies, kale, beans, quinoa...or whatever veggies you have in your fridge....They make a fun and quick dinner!
Quesadillas with Kale and Quinoa
Ingredients
- 2 cups of curly cabbage or Kale
- Extra virgin olive oil
- ¼ cup cooked quinoa
- 4 corn tortillas
- 2 cups grated cheese
- ½ cup tomatillo sauce
Optional, to serve:
- Mashed avocado (to spread on finished quesadillas)
- Lime slices, to serve
- Serrano or jalapeño chile slices, or hot sauce (optional)
- Cilantro, to decorate
Instructions
Heat a medium skillet to medium-low and drizzle with olive oil. Add the kale and quinoa and stir everything together, heating gently, until the kale wilts, about 2 minutes.
Remove from heat and add a spoonful of sauce. Season to taste.
Place the grated cheese on top of the tortillas and the kale and quinoa. Clean the pan and heat it over medium heat, with a drizzle of olive oil.
Fold each filled pancake in half and place in the pan.
Heat the quesadillas for about 2 minutes per side or until golden brown.
Serve with remaining salsa, avocado, lime wedges, bell peppers or hot sauce and cilantro, as desired.
Quesadillas with Beans
Ingredients
- 2 green peppers or chili peppers
- 8 corn tortillas
- 1½ cups shredded cheese or vegan cheese
- 1 potato, diced and roasted (optional)
- 1 red bell pepper, diced
- 1/2 cup cooked black beans, drained and rinsed (optional)
- ¼ cup chopped scallions
- 1 serrano chile, thinly sliced, optional
To serve:
- Guacamole
- salsa or pico de gallo
- Lemon slices
- sliced serrano chiles
- Cilantro
Instructions
Char the peppers over a gas burner or in the oven until the skin is completely blackened. Remove from the heat, place in a bowl and cover with a kitchen towel or cling film for 10 minutes.
Uncover and peel them, remove the stem and seeds.
Top the tortillas with the grated cheese, potato, bell pepper slices, black beans, scallions and chili, if using. Fold each tortilla in half and cook in a hot pan for about 2 minutes per side.
Serve with guacamole, pico de gallo salsa, lime wedges and cilantro.
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