Story by Meredith Nelson / January 20, 2017

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.


*Taco Seasoning:

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!)