These smashed white bean and kale quesadillas served with a creamy BBQ dip are the perfect meatless meal for a light dinner.
I spent last week at my mother in law’s in Florida lamenting the fact that I have to drive 40 minutes to the closest Whole Foods while her kitchen was stocked with delicious fruits, vegetables, sustainable meats and the like from her store 5 minutes down the road.
Then yesterday, I finally made it to the newly opened 40 minute away store by me and pushed my cart around each aisle as 2 little voices carried away on my shoulder.
Voice #1: “Oooh, look! Black spaghetti. How cool!”
Voice #2: “Um, there’s 8.8oz of that stuff in the package and the price tag says $6.59. Get a grip, Gina.”
Voice #2 won out for the most part but I did somehow get suckered into some perfect looking red leaf kale, an assortment of pick your own mushrooms, mangos, local organic grass fed skirt steak, the kimchi bar and kombucha…for $71.
Ok, maybe there were a few other small items.
But $71?! There were 2 bags, but I’m pretty sure the cashier just did that to make me feel better because it easily could’ve all fit into 1.
So here’s my question, do people actually shop at Whole Foods regularly?
Like, “oh, we’re out of milk and eggs, let me just pop into Whole Foods real quick!”
Because I’m pretty sure we’d be bankrupt in about 2 months if that were the case.
So these quesadillas are brought to you by my little ghetto produce store’s tuscan kale ($1.39 vs. whole foods $3.49), a can of non-organic (ah, the horror!) cannellini beans (Goya $0.99), some seriously sharp Cabot cheddar cheese they so graciously sent me (free) and Trader Joe’s whole wheat tortillas ($2.69).
Because I’d rather have money left over for more vacations than eat exorbitantly priced (albeit cool) black spaghetti.
More quesadilla recipes to try:
- 1 tablespoon extra virgin olive oil
- 1 shallot, minced
- 1 15 ounce can cannellini beans, drained and rinsed
- salt & pepper
- 4-5 leaves tuscan kale, stems removed and cut into thin strips
- 2 cups grated sharp white cheddar cheese
- 2 whole wheat 10 inch tortillas
- 1/4 cup plain yogurt
- 2 tablespoons BBQ sauce
- Heat the olive oil in a large skillet over medium heat.
- Once hot, add the shallots, beans, salt & pepper and cook for about 5 minutes until the shallots are softened, stirring occasionally. Transfer mixture to a small bowl, mash with a fork or potato masher and set aside.
- Place the tortillas in a microwave with a damp towel on top and microwave for about 20 seconds to soften.
- Place one tortillas in the skillet, sprinkle the entire tortilla with cheese then spread the bean mixture on only one half of the tortilla. Top with half the kale, then sprinkle a bit more cheese on top of the kale. Fold the tortilla in half, press down and cook for about 1-2 minutes per side until golden brown.
- Transfer the tortilla to a cutting board and cut into four pieces.
- Repeat with the other tortilla and remaining ingredients.
- To make the dip, combine the yogurt and BBQ sauce in a bowl and stir together.
- Serve warm with the dip.