Kale Quesadillas with Avocado Dip

Quick and easy weeknight recipe! You can tweak this for low carb, gluten free, and vegan! My family is on the Keto diet so we use low carb tortillas, and for me, I use gluten free tortillas. This has been a favorite in my household and it's quick to whip up after a long work day! I don't use the taco sauce for my avocado dip, I make it just like regular guac!

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Step 1

Preheat oven to 200°F (93°C). Mash the avocado, lime juice and taco sauce in a small bowl until smooth. Set aside. In another bowl, combine the beans, tomato and cumin; mash with a fork until most of the beans are crushed. Microwave for 1 minute on high or heat in a small saucepan over medium heat until warmed, 2 minutes.

Step 2

Mist a large nonstick skillet with cooking spray and heat over medium heat. Place a tortilla in the pan and sprinkle evenly with a quarter of the cheese, bean mixture and kale. Cook until the bottom of the tortilla is golden brown underneath and the cheese has melted, 4 minutes. Reduce heat if the tortilla begins to burn before the cheese has melted.

Step 3

Fold the tortilla in half to encase the filling. Press down with a spatula to adhere the sides together. Transfer the quesadilla to a baking sheet and keep it warm in the oven while repeating the process with the remaining ingredients to make 4 quesadillas.

Step 4

Cut each quesadilla into 3-4 wedges. Serve with the avocado dip