We have a bunch of quesadilla recipes on the blog already, but this one from Hello Fresh was tasty, filling, and a hit with the Kidlet, so it's worth saving.

Note that the salsa and the filling both call for half an onion and half a lime; just grab one of each and divide them between the subrecipes.

Kale & Black Bean Quesadillas

Hello Fresh

Ingredients

Salsa

• 2 tomatoes, diced
• 1 tbsp chopped cilantro
• zest and juice of ½ lime
• ½ large red onion, chopped
• 2 tbsp oil
• salt and pepper

Quesadillas

• 5 tsp + 1 tsp mexican seasoning, divided
• ¾ C sour cream
• ½ large red onion, chopped
• ¼ lb kale, chopped
• 2 cloves garlic, minced
• 800mL tinned black beans
• zest and juice of ½ lime
• 12 6" flour tortillas
• 2 C grated cheddar cheese
• oil
• salt and pepper

Directions

1. Whisk together sour cream and 1 tsp mexican seasoning in a small bowl; set aside.
2. Combine all salsa ingredients in another bowl, season with salt and pepper, and set aside.
3. Drain, rinse, and mash beans.
4. Heat 2 tbsp oil in a large pan over medium-high heat.
5. Add the onions and cook, stirring occasionally, until softened, 2-3 minutes.
6. Add the kale and ¼ C water. Continue cooking, stirring often, until tender, 5-6 minutes.
7. Add garlic, bean mash, and remaining mexican seasoning. Cook, stirring, until garlic is fragrant and beans are warmed through, 1-2 minutes. If the filling is too stiff at this point you may want to mix in more water; we needed to add quite a lot to get it to a point where it could be easily spread into the quesadillas.
8. Add remaining lime juice and zest. Season with salt and pepper. Remove to a bowl and clean the pan.
9. Spread half of a tortilla with filling. Top with cheese and fold over tortilla to make a half circle. Repeat with remaining 11 tortillas.
10. Return the pan to medium heat and add a bit more oil. Add the quesadillas, 3 (or however many your pan will fit) at a time, and cook until golden brown, 2-3 minutes per side.
11. Serve with sour cream and salsa.