Rosemary White Bean and Kale Quesadillas Recipe

reprinted with permission from Slender Kitchen

Makes 4 servings, 1 quesadilla per serving

2 tsp. olive oil
1/2 tsp. red pepper flakes
1 shallot, minced
2 garlic cloves
4 cups kale, sliced thin
2 cups canned cannellini beans, drained and rinsed
1 tsp. dried rosemary
1 cup part skim shredded mozzarella cheese
4 low carb wraps

Heat the olive oil over medium heat. Add the shallot, garlic, and red pepper flakes. Cook for 1-2 minutes until fragrant. Add the kale and cook until tender, adding 1-2 tablespoons of water to prevent burning if needed. Add the cannellini beans and rosemary. Cook for 4-5 minutes until warm and tender. Remove and place in a bowl. Using a fork or potato masher, mash the beans. Season with salt and pepper. To make the quesadillas, spray the skillet with cooking spray. Cover one half of the wrap/tortilla with 2 tbsp. cheese. Top with white bean and kale mixture. Then sprinkle with 2 tablespoons cheese. Fold over. Cook on one side until tortilla is crispy and cheese has melted. Carefully flip and cook on the other side. Consider serving with marinara sauce, salsa, harissa, or tzatziki.

For one quesadilla = 373 calories, 10 g fat, 3 g saturated fat, 56 g carbohydrates, 2 g sugar, 26 g protein, 17 g fiber, 394 mg sodium, 5 Freestyle SmartPts

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Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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