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kale and black bean quesadillas layered on a wooden plate
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5 from 1 vote

Black Bean and Kale Quesadillas

These Black Bean and Kale Quesadillas are surprisingly satisfying and totally delicious! Cook in a pan, on the grill or even meal prep!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Servings: 4



  • 1 can black beans rinsed
  • 1 medium red bell pepper chopped
  • 2 cups chopped kale
  • 1 medium jalapeno minced
  • 2 cloves garlic minced
  • 1 tbsp lemon or lime juice
  • 1 tbsp cilantro finely chopped
  • 1 tsp onion powder
  • ½ tsp black pepper
  • ½ tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp paprika
  • ½ tsp salt


  • 4 whole wheat tortillas
  • 2 cups shredded cheese Monterey jack, cheddar, etc.
  • 1 tbsp olive oil


  • Filling: Drain black beans and rinse well. Add to a large bowl along with the chopped red pepper, kale, jalapeno, garlic and cilantro. Add lemon juice, spices and mix well.
  • Spread about one cup of the filling onto one half of the tortilla. Top with ½ cup of shredded cheese and fold the other side of the tortilla over, pressing down firmly.
  • Heat a large skillet over medium heat. Brush both sides of the tortilla with olive oil. Cook each side for about 5 minutes, until golden brown and the cheese is melty.
  • Allow to cool for 1-2 minutes before slicing. Serve with whatever toppings you desire - sour cream, salsa, guac, extra jalapeno or cilantro.


To grill: prepare the filling as usual. When assembling the quesadilla, leave one inch of space around the edge of the tortilla and brush them with water. Fold the other side of the tortilla over and press the edges together to seal. Make sure to oil your grill. Cook over medium heat for 2-3 minutes each side.
To meal prep: prepare the filling and shred cheese in advance, storing in sealed containers in the fridge. The day-of, simply put the quesadilla together and fry for a quick, fresh meal.