Kale Black Bean Quesadillas

Vegan cheese is a bit of a struggle for me. Homemade cashew cheeses and cauliflower dip cheeses can be low fat and relatively healthy. But the store bought vegan cheeses like Daiya are high in fat and really not that better than actual cheese, except no animals were harmed in its making. The benefit to vegan cheese like Daiya is that it has the texture of regular cheese. So I allow myself to have it in small quantities every once in awhile. At least until I find a better alternative.

These quesadillas are a satisfying and delicious alternative to your average plain old quesadillas. Even my non-vegan boyfriend tried adding kale and black beans to his quesadilla and enjoyed it. But kale really does taste great no matter what. 

Kale and Black Bean Quesadillas

Print Recipe!

Ingredients

2 Vegan Tortillas

1/4 Cup of Daiya Cheddar Style Cheese

1/4 Cup of Chopped Kale 

1/4 Cup of Black Beans 

1 TSP of Ground Cumin

1/2 TSP of Garlic Powder

 

Directions 

1) Sprinkle half of your cheese on the bottom tortilla.

2) Add the kale and beans on top of that cheese. 

3) Sprinkle the remaining cheese on top and place the second tortilla on top.

4) Heat your quesadilla in a medium pan on medium heat. When the cheese starts to melt, flip it over. Cook until cheese is gooey and the quesadilla is holding together. 

 

Tip: Using blue corn tortillas gives these quesadillas so much more flavor than flour quesadillas.