Collard Greens and Black Bean Quesadilla
Equipment
- Large skillet
- Spatula
- Sharp knife
- Cutting board
Ingredients
- 4 large flour tortillas 10-inch
- 1 bunch collard greens stems removed, leaves chopped
- 1 can black beans 15 oz, drained and rinsed
- 1.5 cups shredded cheese cheddar and Monterey Jack blend
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 tbsp olive oil divided
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 2 tbsp lime juice fresh
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.
- Add minced garlic, cumin, and smoked paprika to the skillet. Cook for another 30 seconds until fragrant.
- Add chopped collard greens to the skillet and cook, stirring frequently, for 5-6 minutes until wilted and tender. Season with salt and pepper.
- Stir in black beans and lime juice. Cook for 2-3 minutes until beans are heated through. Remove from heat and let cool slightly.
- Place filling on half of each tortilla, top with cheese, then fold tortilla over to create a half-moon shape.
- Heat a clean skillet or griddle over medium heat. Cook quesadillas one at a time for 3-4 minutes per side until golden brown and cheese is melted.
- Let cool for 2-3 minutes, then cut into wedges and serve immediately with salsa, sour cream, or avocado if desired.
Notes
Storage tip: Leftover filling keeps in the refrigerator for up to 4 days. Reheat quesadillas in a dry skillet over medium heat for best crispiness. Can substitute corn tortillas for gluten-free option.
Nutrition
Calories: 385kcalCarbohydrates: 45gProtein: 18gFat: 16gSodium: 720mgFiber: 8gSugar: 6g