Black Bean, Kale, and (Almond) Cheese Quesadillas
From Meredith’s kitchen
1/2 cup dried black beans
taco seasoning (homemade, see *below)
Whole grain tortillas (1 per person)
2-3 handfuls of fresh kale
1/4 sliced onion
Trader Joe’s almond cheese, mozzarella style
For beans: (or just skip this part and use canned beans – but rinse them first to get rid of any sodium)
Rinse beans, soak in 3″ water for 6 – 8 hours.
Drain beans, cover with water, bring to a boil.
Cover, reduce heat, and simmer until tender.
Saute onion, when almost done, add kale to skillet and saute until slightly wilted. Add beans and taco seasoning, mixing well. Heat about 5 minutes.
With heat on medium, spray another skillet with cooking spray or lightly coat with olive oil.
Place one tortilla in skillet, cover one 1/2 of tortilla with bean mixture. Sprinkle 1/4 cup almond cheese over bean mixture and fold other half on top.
While heating, press quesadilla flat with a spatula. Once the tortilla is browned on the bottom, flip with spatula and heat until the other side is brown.
One quesadilla serves one person.
1/4 cup chili powder
1/8 cup onion powder
1/2 Tbs. paprika
1/2 Tbs. garlic powder
3 tsp. cumin
(hint: mixed with no-salt tomato sauce, this makes a great sauce for burritos, enchiladas, and nachos!)