Beans and Greens Quesadilla - Cleverful Living with Holley Grainger

Make-Ahead Beans and Greens Quesadilla

  • Author: Holley Grainger
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 5 quesadillas 1x
  • Category: Main Dish, Lunch, Snack, Dinner, Lunch, Lunchbox
  • Cuisine: Mexican


Easy, quick and versatile, these vegetarian Make-Ahead Beans and Greens Quesadillas are a tasty dinner options as well as delicious lunchbox entree.



  • 1 tsp olive oil
  • 1 cup frozen corn kernel, defrosted
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup chopped onion
  • 1 15-ounce can black beans, rinsed and drained
  • 11/2 cups Nature’s Greens® Kale
  • 1 Tablespoon chili powder
  • 1 teaspoon smoked papirka
  • 1 teaspoon ground cumin
  • 11/2 cups shredded cheddar cheese
  • 5 whole wheat tortillas


  1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn, bell pepper and onion; cook 5 minutes or until tender, stirring occasionally. Add beans, kale, chili powder, paprika and cumin; sauté 2 minutes or until kale wilts. Remove from heat; stir in cheese.
  2. Wipe skillet clean with a paper towel. Spoon ½ cup filling on one side of each tortilla; fold. Add 2 tortillas to pan and cook over medium heat for 2 minutes per side or until browned and crispy and cheese has melted. Repeat until all quesadillas have been cooked.


To freeze: Allow quesadillas to cool on a baking rack. Once cool, line each quesadilla in a single layer on a baking sheet and freeze for 1 hour. Wrap frozen quesadilla individually in parchment paper or foil then place in an airtight container.

To reheat, remove quesadilla from wrapping and heat on medium low in a warm skillet for about 5 minutes per side or until crispy and center is no longer frozen.