Miso, Kale and Black Bean Quesadilla

By Steve-3

Ingredients

• Greenery:
• 1 large bunch of kale, de-stemmed and chopped
• 1/4 cup cilantro, chopped
• Dressing:
• 1 Tbsp. olive oil
• 1 Tbsp. miso paste (I use red)
• 1/2 tsp. ground cumin
• 1/4 tsp. chili powder
• 1/4 tsp. kosher salt
• dash of ground black pepper
• 1 lime, juiced
• Sustenance:
• 2 15 oz. cans of black beans, drained and rinsed
• 1/4 cup water
• 2 large garlic cloves, minced
• 4 large burrito-sized flour tortillas
• 2 cups vegan mozzarella cheese, shredded
• Optional Condiments:
• salsa, for serving
• vegan sour cream, for serving

Details

Adapted from produceonparade.com

Preparation

Step 1

In a large microwave safe bowl, mix together the chopped greenery ingredients. Cover with a microwave safe plate and zap for about 3-5 minutes, until the kale becomes fragrant, bright green, and slightly limp. Remove and set aside being care of steam and hot water droplets!
In a small bowl, whisk together the dressing ingredients ensuring the miso paste is well incorporated and clump-free. Now, drizzle over the kale mixture and toss to evenly coat.
In a medium bowl, add the black beans. Mash them with a fork, or use the best kitchen tools you have, your hands (washed first, please)! Then, stir in the garlic and water. Microwave for about 1-2 minutes, or until warm. Add the mashed beans to the greenery and mix well to combine.
Coat a large frying pan with a nonstick cooking spray and heat over low. Add one tortilla and press it into the pan. Then, add a half of the bean/kale mixture and smooth it out evenly on the tortilla.
On top that, add 1 cup of vegan cheese and spread out evenly. Allow to heat for about 2-3 minutes, until the tortilla is browned. Careful not to allow it to burn.
Place another tortilla on top and very carefully flip to brown the other side and melt the cheese, about 2-3 minutes. Remove from heat and repeat to make another quesadilla.
Cut into slices and serve with salsa and sour cream, if you like!