Spicy Red Kale & Bean Quesadillas
Nutrition Info (Per Serving)
Ingredients
210g pack Red Kale, thick stalks removed
2 tbsp oil
400g can black beans, drained and rinsed
400g can cannellini beans, drained and rinsed
1 tsp smoked paprika
1 tsp chilli powder
400g can chopped tomatoes
4 wholemeal tortilla wraps (250g)
1 ripe avocado, thinly sliced (100g flesh)
To serve: fresh green salad
Instructions
Cook the Red Kale in a large pan of boiling water for 4-5 minutes, drain, run under cold water and squeeze out excess water.
Meanwhile, heat 1 tbsp oil in a large frying pan and fry the beans and spices for 1 minute, crush lightly with a potato masher. Stir in the chopped tomatoes, season and cook for 3-4 minutes then stir in the Red Kale and heat through.
Brush 1 side of each of the wraps with the remaining oil. Place 2, oil side down, on a chopping board and fill with the Red Kale mixture, add the sliced avocado then top with the remaining wraps, oil side up.
Heat a large frying pan on a low heat and fry each quesadilla for 1-2 minutes on each side until golden. Cut into wedges and serve with salad.