Back before kale was so trendy and included in everyone’s green smoothie recipe, we were adding it to dishes like these quesadillas, which we call kale-sadillas, for quick-fix dinners and weekend lunches. The combination of summer yellow squash and tender cooked sweet onions just jives when you stuff it into a gluten-free tortilla and top with some avocado slices (or make my simple Guacamole) and cheese (or dairy-free cheese sub, if you prefer).
It’s Mexican made easy, no doubt. You can pair these with some salsa and rice (and/or beans) and make them a full meal in no time flat.
Switch up the veggies, make them your own, add some protein, whatever you like.
As for the tortillas, Mission white corn tortillas (as of this posting) are gluten-free, easy to find and have a great taste without unnecessary ingredients. Use corn or flour tortillas, as you like. There are quite a few brands of gluten-free ones from which to choose these days. The thing I like about the Mission tortillas is that you can cut them into triangles and brush with a touch of oil, bake them up to crisp tortilla chip perfection in no time. I love a good double-duty product! :)
Vegetarian Quesadillas with Yellow Squash & Kale
- 2 teaspoons olive oil
- 1 medium sweet onion, sliced
- 1 bunch kale, curly or flat leaf, stems removed, washed and rough chopped
- 1 large (or 2 small) yellow crook neck squash, washed, seeded and thin sliced
- ½ teaspoon ground cumin (ground from toasted cumin seeds for best flavor)
- Salt & Pepper, to taste
- 1 – 1½ cups grated cheddar cheese or vegan shredded “cheese”, divided for 4 servings
- 8 gluten free tortillas (corn or flour, whichever you prefer; Mission white corn tortillas are gluten free; there are other brands, as well.)
- In a large skillet over medium high heat, cook onion in oil until tender, about 5 minutes.
- Add squash; cook 2 minutes more.
- Add kale, cooking until kale begins to wilt.
- Remove pan from heat, sprinkle with cumin, salt and pepper, then set aside.
- To assemble quesadillas, place 4 tortillas on a clean surface.
- Sprinkle each with cheese, then a healthy portion of the cooked kale mixture.
- Top with additional cheese, then another tortilla.
- In the skillet used to cook the kale mixture, heat a small amount of oil over medium high heat.
- Cook quesadillas a couple minutes on each side to toast tortillas and melt cheese, adding more oil to pan as needed.
- Use a pizza cutter to slice each quesadilla into 4 wedges.
- Serve immediately.
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