Rosemary White Bean and Kale Quesadillas - Slender Kitchen
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Rosemary White Bean and Kale Quesadillas

By Kristen Mccaffrey
  
adapted from: foodnetwork.com
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373
Calories 
56g
Carbs 
10g
Fat 
26g
Protein 
9
Weight Watchers® SmartPoints™
(10 PointsPlus®)

Recipes Content

Recipe

When I am pressed for time to make lunch or dinner, quesadillas are often something that come to mind. Not only are they fast and easy, they can be filled with almost anything you already have at home. Usually to fill my quesadillas I think about three things - protein, veggies, and of course cheese. In this delicious kale and white bean quesadilla, the protein comes from the mashed white beans. For the veggie I went with kale. You could use spinach or any combination of veggies you like. Then I went with a simple mozzarella, but any cheese would work. I like to add some spices to my veggie and bean mixture and since this recipe was leaning in an Italian direction, I went with rosemary, which I love.

Prep Time

Rosemary White Bean and Kale Quesadillas

3
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 2 tsp. olive oil
  • 1/2 tsp. red pepper flakes
  • 1 U shallot, minced
  • 2 U garlic cloves
  • 4 cups kale, sliced thin
  • 2 cups canned cannellini beans, drained and rinsed
  • 1 tsp. dried rosemary
  • 1 cup part skim shredded mozzarella cheese
  • 4 U low carb wraps

Nutritional Facts

Serving Size: 
1 quesadilla
Amount Per Serving
Calories 373
Calories from Fat 90
% Daily Value *
Total Fat 10g
15%
Saturated Fat 3g
15%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 14mg
5%
Sodium 394mg
17%
Total Carbohydrate 56g
18%
Dietary Fiber 17g
70%
Sugars 2g
Protein 26g

Directions

  1. Heat the olive oil over medium heat. Add the shallot, garlic, and red pepper flakes. Cook for 1-2 minutes until fragrant. Add the kale and cook until tender, adding 1-2 tablespoons of water to prevent burning if needed.
  2. Add the cannellini beans and rosemary. Cook for 4-5 minutes until warm and tender. Remove and place in a bowl. Using a fork or potato masher, mash the beans. Season with salt and pepper.
  3. To make the quesadillas, spray the skillet with cooking spray. Cover one half of the wrap/tortilla with 2 tbsp. cheese. Top with white bean and kale mixture. Then sprinkle with 2 tablespoons cheese. Fold over. Cook on one side until tortilla is crispy and cheese has melted. Carefully flip and cook on the other side. Consider serving with marinara sauce, salsa, harissa, or tzatziki.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews
Ratings & Reviews
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  • Megan Eaton's picture
    5

    Average: 5 (1 vote)

    4126
    I loved this recipe! It was tasty, easy, and super filling!!!
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    out of 0 people found this review useful
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