Kale and Avocado Quesadilla

Not Traditional but Still Mexican

Need more options that blur the line between breakfast, lunch and dinner? This avocado and kale quesadilla recipe is a perfect one to add to that list and great for vegans, vegetarians and meat eaters! It will keep you full but in a none drowsy, food coma sorta way. This Mexican classic is packed with fresh and healthy ingredients so you certainly going to receive your Mexican fix but without the overloaded calories that is normally found in your Mexican take away.

Plate from Bon Ceramics - shop here. 

Avocado and Kale Quesadillas
Serves 1-2
Ingredients:
2 whole wheat tortilla wraps
2 very ripe tomatoes, roughy diced
1 large onion, peeled and thinly sliced 
1 ripe avocado, thinly sliced
Vegan or mozzarella cheese
2 handfuls of fresh kale, stem removed and washed

Method:
Firstly, sauté half of the onion and tomatoes until a thick tomato sauce forms - around 4-6 minutes. Remove and set aside. Place the other half of the onion and a pinch of salt. Sautee for 1-2 minutes and then add the kale, cooking for a further 2-3 minutes or until the kale has wilted a little. 

Lather the wraps with the tomato sauce, evenly spreading the mixture across. Sprinkle the cheese generously, again evenly across the wrap. Top with slices of avocado. Place the second wrap onto forming a sandwich

Heat a large saucepan with 1 tbsp of olive oil. Place the quesadilla in the pan and cook for around 3-4 minutes or until it golden brown. Flip and repeat. Serve immediately with the kale on top and Mahi Fine Food hot sauce.