Making Thyme for Health · by Sarah Rotavera
White Bean, Kale & Tomato Quesadillas
NUTRITION · PER SERVING25M COOK
CAL 36%·PRO 82%
CARBS 80G44% OF CAL
30G FIBER0G ADDED4G INTRINSIC46G OTHER4G TOTAL SUGAR
FAT 32G40% OF CAL
8G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy quesadillas filled with white beans, sautéed kale, tomato, and Monterey Jack cheese. A vegetarian Mexican-inspired main with fresh, seasonal greens.
mainmexicantacobeans🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 15 ounce can white beans, drained and rinsed
- 1 bunch curly kale (destemmed and chopped)
- 1 roma tomato (diced (I removed the seeds))
- 1 garlic clove (minced)
- 1 shallot (diced)
- 2 tablespoons olive oil
- 1 teaspoon dried herbs (I used oregano & parsley)
- salt & pepper to taste
- 1/2 cup shredded monterey jack cheese or vegan cheese
- 4 large whole grain or gluten-free tortilla wraps
At a glance
PER SERVING · TIME 25M
CAL 36%·PRO 82%
CARBS 80G44% OF CAL
30G FIBER0G ADDED4G INTRINSIC46G OTHER4G TOTAL SUGAR
FAT 32G40% OF CAL
8G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 2005mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1402mg
- Calcium
- 775mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2005MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.