They’re Eating Kale Quesadillas

Ingredients

• 1 cup onion, finely chopped
• 4 cups kale, chopped
• 1 cup mushroom , sliced
• 1 cup black beans, rinsed and drained
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• ½ cup cilantro, finely chopped
• ¼ small avocado
• ¼ cup low fat sour cream
• 1 teaspoon lime zest
• 2 tablespoon lime juice
• ½ teaspoon chili powder
• 8 tablespoons low fat Mexican Cheese, shredded
• 4 small flour or corn tortillas

Instructions

1. Heat a non-stick skillet over medium heat and spray with cooking spray. When the oil is hot add onions and cook for 5 minutes to soften. If necessary, add a few tablespoons broth or water to keep from burning.
2. Add kale and mushrooms and cook another 3 - 4 minutes to wilt kale and tenderize the mushrooms.
3. Add beans, one tablespoon lime juice, 1 tablespoon chili powder and cilantro and heat through for another 3 - 4 minutes. Remove and set aside.
4. In another small bowl combine mashed avocado, sour cream, lime zest, remaining lime juice, and 1/2 teaspoon chili powder. Mix to thoroughly combine.
5. Top one tortilla with 2 tablespoons cheese and half the kale mixture. Spread it out evenly, then top with another 2 tablespoons cheese. Top with another tortilla.
6. Heat a dry non-stick skillet over medium heat and spray with cooking spray. Gently place your kale tortillas in the skillet and cook for 3 - 4 minutes to lightly brown and melt some of the cheese.
7. With a large spatula, gently flip the quesadilla over to brown the other side for another 3 - 4 minutes.
8. Serve with avocado sour cream.

Notes

http://motherrimmy.com/kale-quesadillas-recipe

Mother Rimmy’s Cooking Light Done Right by Kristin A. Rimkus is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.