Tuesday, August 28, 2012

Kale Quesadillas

When my husband and I first got married we thought that making quesadillas was super fancy and grown up. We would make them together in our tiny kitchen and then light a candle and eat our quesadillas together.

We don't use cheese anymore and have come to like them much better with caramelized onion and sauteed kale instead. I don't really feel like quesadillas are fancy anymore, but I still like them and I would still eat them by candlelight with my husband.

You will notice below that if you use my recipe for refried beans you only need to add the onion and kale, but if you are using store bought canned beans there are more ingredients to add.

Kale Quesadillas with Scotch Bonnet Salsa
* Denotes an ingredient that is only to be added if you are using canned beans, but should not be added if you are using my recipe for Garlicky Refried Beans.

About 3 cups Garlicky Refried Beans or 2 15 oz. cans of vegetarian store bought refried beans
Extra virgin olive oil
1 white or yellow onion, diced and caramelized
4 leaves of kale, minced and sauteed
*2 tsp. chili powder
*1/2 tsp. ground cumin
*1/2 tsp. paprika
*1/2 tsp. oregano
*3/4 tsp. sea salt
*1/4 tsp. black pepper
*Several dashes of hot sauce or chipotle hot sauce
16-18 whole wheat tortillas

1) Heat a little oil in a saute pan over medium-high heat and add the diced onion and a little sea salt. Toss the onion to coat it with the oil and then let it be for about 5 minutes. Once it starts to brown give it a toss and turn the heat down to medium. Leave it alone for another 3-5 minutes until they really start getting brown and then stir frequently until they are fully browned. This will take about 12-17 minutes total.

2) Meanwhile, as the onion caramelizes, place the refried beans into a large bowl and add the spices (if using). You can also wash and mince your kale at this time.

3) When the onion is done, add it to the bean mixture and place the kale in the same pan, you don't really need more oil for this. Just stir the kale around in the pan for about 3-5 minutes until it starts to get crispy and then add it to the bowl with the beans.

4) Stir the beans, spices (if using), onions, and kale to mix and then use a spatula to spread bean mixture onto the tortillas. I prefer to spread beans onto one side of the tortilla and then fold them over.

5) Once all of the beans are spread onto tortillas heat the same pan you used for the onions and kale over medium heat. Fry the quesadillas, 2 at a time, for about 3-5 minutes per side.

Serve with Scotch Bonnet Salsa, Salsa Verde, Guacamole or whatever else you like. This makes a lot of quesadillas.

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