White Bean, Kale & Tomato Quesadillas

White Bean, Kale & Tomato Quesadillas

Are you guys ready for the weekend or what? I sure am.

We had a sweltering hot week and Brandon wouldn’t stop complaining so I had to take off my cheap-pants and turn on the AC. The good news is that it’s supposed to cool down tomorrow so I’m looking forward turning the AC off and hanging outside at some point with some wine. Because time with nature + wine = happiness.

In the meantime I have a fast, easy, healthy, and tasty recipe for you to throw on the meal plan. You like all of those things, yes? Me too.

It doesn’t get much easier than a couple of ques-o-dill-ahs, especially when you’re using canned beans {BPA-free, of course} and store-bought tortillas.

White Bean, Kale & Tomato Quesadillas

I know, I really need to get on the soaking-dried-beans-train and I will, I promise, but I forgot this time…and every other time that I’ve made anything with beans.

Speaking of beans, to make these all you have to do is slap some on top of a tortilla and mash ‘em with a fork…

White Bean, Kale & Tomato Quesadillas

Then top them with a mater and some seasonings, as well as some sautéed kale and cheese…

White Bean, Kale & Tomato Quesadillas

Slap another tortilla on top, throw it in a pan, give it a flippity-flop and lunch/dinner is served.

Now you can grab a seat on the patio with a cold glass of wine and your favorite person to share a quesadilla with. Have a great weekend, friends!

White Bean, Kale & Tomato Quesadillas

White Bean, Kale & Tomato Quesadillas

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2-4

White Bean, Kale & Tomato Quesadillas


1 (15 ounce) can white beans, drained and rinsed

1 bunch curly kale, destemmed and chopped

1 roma tomato, diced (I removed the seeds)

1 garlic clove, minced

1 shallot, diced

2 tablespoons olive oil

1 teaspoon dried herbs (I used oregano & parsley)

salt & pepper to taste

1/2 cup shredded monterey jack cheese or vegan cheese

4 large whole grain or gluten-free tortilla wraps


  1. In a large skillet, warm the olive oil over medium heat. Add the garlic and shallot then sauté for a few minutes. Then add the kale and stir. Cover the skillet with a lid and allow the kale to cook down for about 5 minutes.
  2. Meanwhile, grab two separate tortillas and divide half of the beans on top each one. Use a fork to mash them until they are spread across the tortilla. Then add the tomato, salt & pepper and dried herbs.
  3. Once the kale has wilted, remove it from the skillet and divide it between each tortilla by placing it on top of the mashed beans and tomato. Sprinkle shredded cheese on top and then cover with another tortilla.
  4. Carefully transfer the tortilla to the skillet (I gently slide it from the plate to the pan) and cook over low to medium heat for about 5 minutes. Then slide the quesadilla back onto the plate and use your hand to grab the cool side (the opposite of the side you cooked) and flip it upside down. Place it back into the pan and cook for another 5 minutes. At this point, the cheese should be melted and holding the tortillas together. Continue to cook until tortillas are at desired crispiness then transfer to a plate. Use a pizza cutter or a knife to cut into 4 pieces, then serve.

White Bean, Kale & Tomato Quesadillas