lunch recipe · #02028
Kale Gruyere Canned Kidney Beans Quesadilla
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 27 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 7
Prep15 min
Cook12 min
Inactive0 min
Total27 min
Ingredients
- 8 itemsFlour Tortilla
- 12 ozCanned Kidney Beans
- 8 ozKale
- 6 ozGruyere Cheese
- 1 tbspOlive Oil
- 1 cupSalsa
- ½ tspTable Salt
Instructions
- Drain and rinse the Canned Kidney Beans if canned. Wash the Kale under running water, keep leafy greens separate from raw meat and poultry, and cut it into small pieces.
- Heat the Olive Oil in a skillet and cook the Canned Kidney Beans and Kale with the Table Salt until tender and hot.
- Divide the Canned Kidney Beans mixture and Gruyere Cheese among half of each Flour Tortilla, fold them closed, and cook in a dry skillet until browned and the cheese melts. Serve with the Salsa.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 31 g
- Carbohydrates
- 75.8 g
- Fat
- 25.1 g
- Fiber
- 11.8 g
- Sodium
- 2,199 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.