Rosemary White Bean and Kale Quesadillas are filled with an amazing combination of white beans, kale, garlic, shallots, a touch of red pepper flakes, and lots of cheese for one tasty vegetarian meal.
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 all the 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. And I couldn't resist and added some garlic, shallots, and red pepper flakes because they make everything taste better.
Now when it comes to making quesadillas, I usually opt for a lower carb tortilla to lighten things up since they tend to fewer calories than traditional tortillas and also pack in extra fiber and protein. And if it's not a low carb option, then usually I try to reach for something that is made with whole grains. Also I almost always make a big batch so that I can freeze the extras for quick meals. I find the best way to freeze quesadillas is to first let them cool completely. Then once they are cooled, wrap them in wax paper to prevent sticking and store them in a large freezer safe ziploc bag.
Here are some tips for making these Rosemary White Bean and Kale Quesadillas:
These are the tools I used when preparing this recipe:
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