white bean and kale quesadillas & vegan taco salad
I made these white bean and kale quesadillas and a big bowl of taco salad for my sister's birthday awhile back, and it was super quick and very yummy! The two recipes pair really well together too. I loved the quesadilla’s combination of garlicky beans, melty cheese, and kale that had just a bit of crunch to it. I also appreciated how the beans and kale added a bit more flavor (and healthiness) to what would otherwise just be a cheese quesadilla (although I love those too). The taco salad was fresh and easy to toss together, and I especially loved the crunch of the salty tortilla strips.
Directions
In a medium nonstick skillet over medium, heat 1 tbsp. oil until shimmering. Add shallots; cook 2-3 minutes or until translucent. Add garlic; cook 1 minute. Stir in beans, salt and pepper. Cook 3 minutes or until beans are hot. Once cooked, set aside.
Wipe out skillet, return to medium heat and add remaining 1 tbsp. oil. When oil shimmers, add kale; cook 3 minutes or until wilted. Season with salt and pepper; set aside.
In a grill pan or separate large skillet over medium heat, place 1 tortilla in pan; sprinkle about 3 tbsp. cheese over entire tortilla. Cook until cheese is melted. Spread half of tortilla with about 2 tbsp. white bean mixture; top with some kale. Using a spatula, fold tortilla in half to sandwich filling. Cook 1 minute or until golden brown. Flip and cook 1 minute or until golden brown. Repeat with remaining tortillas.
My Notes
I used corn tortillas instead of flour tortillas for a gluten-free version, and they worked really well.
Ingredients
2 tbsp. extra virgin olive oil
3 tbsp. shallot, minced
1 clove garlic, minced
2 (15 oz.) cans cannellini beans, drained and rinsed
Sprinkle of sea salt
Sprinkle of pepper
4 cups tuscan kale, roughly chopped
10 corn or flour tortillas
2 ½ cups shredded monterey jack cheese (or shredded cheddar)
Salsa (optional, either homemade or store bought)
Guacamole (optional, either homemade or store bought)
Directions
For the tortilla strips:
Spray a rimmed baking sheet with the cooking spray. Place the tortilla strips on the sheet. Spray the strips with cooking spray and season with salt. Bake until crispy, 8-10 minutes. Set aside.
For the dressing:
In the glass jar with a lid or a small bowl, combine all the dressing ingredients. Shake vigorously or whisk to emulsify.
For the salad:
Place the lettuce in a large bowl, pour over half the dressing, and toss to coat. Add more dressing to taste and toss again. Arrange the dressed lettuce in four individual bowls. Place a portion of the beans on one side and arrange the radishes, jicama, corn, avocado slices, tomatoes, and tortilla strips around the top. Serve with the sour cream on the side.
My notes
The recipe originally calls and lists the recipe for a seitan chorizo to top the salad as well, but I decided to omit this.
Ingredients
For the tortilla strips
Organic olive oil cooking spray
6 corn tortillas, cut in half and then sliced into 1/4-inch-wide strips
Sea salt
For the dressing
1/2 cup extra virgin olive oil
2 tbsp. red wine vinegar
2 tbsp. fresh lime juice
1 tsp. minced shallot
1 tsp. Dijon mustard
1 tsp. finely chopped fresh flat-leaf parsley
3/4 tsp. agave nectar or honey
Sea salt
Freshly ground pepper
For the salad
3 romaine lettuce hearts, torn into bite-size pieces
3/4 cup canned black beans, drained, rinsed, and patted dry
12 French breakfast radishes or round red radishes, trimmed and thinly sliced lengthwise
3/4 cup jicama matchsticks
3/4 cup frozen corn kernels, thawed, or kernels from cooked fresh corn
1 ripe avocado, sliced
12-14 cherry tomatoes, cut in half lengthwise
1/4 cup vegan (or regular) sour cream, for serving
