Crispy kale, black bean and pickled pineapple quesadillas with jalapeño salsa

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Crispy kale, black bean and pickled pineapple quesadillas with jalapeño salsa

Category Main course
Serves 4
Preparation 15 mins
Cooking 10 mins

Rating: Rated 0 / 5 (0 ratings)

These quesadillas are packed full of vibrant flavours. The salsa is a bit on the spicy
side, but is balanced out by the sweet and tangy pineapple.

Ingredients

  • 175g pineapple, peeled and thinly sliced
  • 2 green chillies, halved
  • 2 tbsp olive oil
  • 4 flour tortillas
  • For the jalapeño salsa: 4 jalapeño chillies, halved and deseeded
  • 25g coriander, roughly chopped
  • 1 tbsp cider vinegar
  • 3 tbsp cider vinegar
  • 150g kale
  • 200g cottage cheese
  • 400g can black beans, drained and rinsed
  • 2 spring onions, roughly chopped
  • juice of 3 limes
  • 1½ tsp sugar

Method

Stage 1

Preheat the oven to 200C/fan 180C/gas 6. Place the sliced pineapple in the cider vinegar along with the green chillies. Set aside.

Stage 2

Dress the kale with the olive oil and
spread thinly on two baking trays. Cook for 5–7 minutes, or until crispy. Watch closely as it burns quickly.

Stage 3

To make the salsa, blitz the jalapeños, spring onions and coriander in a small handheld blender until finely chopped. Transfer to a small bowl and stir in the remaining ingredients.

Stage 4

To assemble, spread some cottage cheese on a tortilla. Top with some black beans and crispy kale. Remove the pineapple from the vinegar and place on your tortilla. Drizzle over some salsa, fold the quesadilla over and crisp up in a dry frying pan until nicely browned. Repeat with the remaining tortillas. Halve and serve.

Photos

Crispy kale, black bean and pickled pineapple quesadillas with jalapeño salsa

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Kathryn Bruton

Nutritional info

Nutritional values are per serving.

  • Calories: 433g
  • Fat: 14g
  • Saturated fat: 4g
  • Protein: 18g
  • Carbohydrates: 55g
  • Sugars: 10g
  • Fibre: 9g
  • Salt: 1.45g

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