Smashed white bean and...Smashed white bean and kale quesadillas with creamy bbq dip

The recipe Smashed white bean and kale quesadillas with creamy bbq dip is ready in around 20 minutes and is definitely an amazing lacto ovo vegetarian option for lovers of Mexican food. This recipe makes 2 servings with 1033 calories, 50g of protein, and 52g of fat each. For $3.51 per serving, this recipe covers 51% of your daily requirements of vitamins and minerals. This recipe from Running to the Kitchen has 6521 fans. If you have shallot, salt & pepper, extra virgin olive oil, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Super Bowl. It works well as a rather expensive main course. Overall, this recipe earns an excellent spoonacular score of 100%. Herbivoracious' White Bean and Kale Soup, White Bean, Kale, and Tomato Stew, and Sweet Potato, Kale & White Bean Soup are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   Heat the olive oil in a large skillet over medium heat.Once hot, add the shallots, beans, salt & pepper and cook for about 5 minutes until the shallots are softened, stirring occasionally.

2. 02

   Transfer mixture to a small bowl, mash with a fork or potato masher and set aside.

3. 03

   Place the tortillas in a microwave with a damp towel on top and microwave for about 20 seconds to soften.

4. 04

   Place one tortillas in the skillet, sprinkle the entire tortilla with cheese then spread the bean mixture on only one half of the tortilla. Top with half the kale, then sprinkle a bit more cheese on top of the kale. Fold the tortilla in half, press down and cook for about 1-2 minutes per side until golden brown.

5. 05

   Transfer the tortilla to a cutting board and cut into four pieces.Repeat with the other tortilla and remaining ingredients.To make the dip, combine the yogurt and BBQ sauce in a bowl and stir together.

6. 06

   Serve warm with the dip.