- 1 tsp olive oil
- 1 cup frozen corn kernel, defrosted
- 1/2 cup finely chopped red bell pepper
- 1 15-ounce can black beans, rinsed and drained
- 11/2 cups Nature’s Greens® Kale
- 1 Tablespoon chili powder
- 1 teaspoon smoked papirka
- 1 teaspoon ground cumin
- 11/2 cups shredded cheddar cheese
- 5 whole wheat tortillas
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn, bell pepper and onion; cook 5 minutes or until tender, stirring occasionally. Add beans, kale, chili powder, paprika and cumin; sauté 2 minutes or until kale wilts. Remove from heat; stir in cheese.
2. Wipe skillet clean with a paper towel. Spoon ½ cup filling on one side of each tortilla; fold. Add 2 tortillas to pan and cook over medium heat for 2 minutes per side or until browned and crispy and cheese has melted. Repeat until all quesadillas have been cooked.
RECIPE NOTES
To freeze: Allow quesadillas to cool on a baking rack. Once cool, line each quesadilla in a single layer on a baking sheet and freeze for 1 hour. Wrap frozen quesadilla individually in parchment paper or foil then place in an airtight container.
To reheat, remove quesadilla from wrapping and heat on medium low in a warm skillet for about 5 minutes per side or until crispy and center is no longer frozen.
Recipe courtesy of Holley Grainger, read the full blog post here: https://www.holleygrainger.com/make-ahead-beans-and-greens-quesadillas/