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Breakfast recipe · from the recipe book

Smashed White Bean, Egg and Kale Quesadillas

Crisp corn tortillas hold creamy smashed white beans, soft scrambled eggs, garlicky kale and melty mozzarella, with a cool, tangy yogurt-lime sauce for dipping.

Smashed White Bean, Egg and Kale Quesadillas

Ingredients

  • 2 cups358 gWhite beans, canned, drained and rinsed
  • 4 large200 gEggsbeaten
  • 16 tortillas384 gCorn tortillas
  • 4¾ cups chopped100 gKalestems removed, chopped
  • 2 cloves6 gGarlicminced
  • 3½ oz100 gPart-skim mozzarellashredded
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLime juice
  • 1 tsp2 gGround cumin
  • ½ tsp1 gCrushed red pepper
  • 1½ tbsp20 gOlive oil
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Make the yogurt lime sauce: stir the Greek yogurt and lime juice in a small bowl; chill until serving.
  2. In a bowl, mash the white beans with the cumin, half the salt and the black pepper until mostly smooth.
  3. Heat half the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook 30 seconds, then add the kale and cook 3 to 4 minutes until wilted. Move the kale to a plate.
  4. Season the eggs with the remaining salt, pour into the same skillet and stir gently until softly set and no longer runny, reaching 160°F (71°C). Move the eggs to the plate with the kale and wipe out the skillet.
  5. Lay out 8 of the 16 corn tortillas. Spread each with the bean mash, then top with the kale, eggs and mozzarella, and cover with the remaining 8 tortillas.
  6. Brush the skillet with about a quarter of the remaining olive oil and cook 2 quesadillas at a time over medium heat, 2 to 3 minutes per side, until crisp and the mozzarella melts. Repeat with the rest of the remaining oil, a quarter at a time.
  7. Cut each quesadilla in half and serve warm with the yogurt lime sauce.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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