Kale and Black Bean Quesadillas with Roasted Corn Salsa

These quesadillas are a quick and easy weeknight meal that's packed with flavor. The kale and black beans provide a hearty and healthy filling, while the roasted corn salsa adds a touch of sweetness and crunch. Best of all, they can be made in just 20 minutes!

The inspiration for these quesadillas came to me one night when I was looking for a quick and easy meal to make for dinner. I had some kale and black beans in my fridge, and I thought they would be a great combination in a quesadilla. I also had some roasted corn salsa that I had made earlier in the week, and I thought it would be the perfect topping for the quesadillas. The quesadillas were a hit with my family, and I've been making them ever since.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 cup chopped kale
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 cup shredded vegan cheese
• 4 whole-wheat tortillas

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and green bell pepper and cook until softened, about 5 minutes.
3. Add the kale and cook until wilted, about 2 minutes.
4. Stir in the black beans, chili powder, and cumin and cook until heated through, about 1 minute.
5. Sprinkle the cheese evenly over the tortillas.
6. Top with the kale mixture and fold in half.
7. Cook for 2-3 minutes per side, or until the cheese is melted and the tortillas are golden brown.
8. Serve with roasted corn salsa.

Why It Works

• The combination of kale and black beans provides a hearty and healthy filling.
• The roasted corn salsa adds a touch of sweetness and crunch.
• The quesadillas can be made in just 20 minutes.