Just popping in real quick to share with you a recipe I came up with today for Cinco de Mayo. Browsing through Pinterest, I saw someone post a “kalesadilla” recipe and I fell in love with the idea! All of these kale food puns people are coming up with are too funny, and creative! I rummaged through the fridge to see what I could throw into my kalesadilla and found some perfect fillings for this meat-free, kale-filled dish.
This is before I melted the cheese but I just thought it looked so pretty open-faced that I had to snap a photo! I love the color kale gets when you sauté it for just a few minutes!
- 1 bunch kale
- 1/8 tsp. cumin
- 1/8 tsp. taco seasoning
- 1/8 tsp. cayenne pepper
- 1/8 tsp chili seasoning
- 1 Tbsp. grape seed oil
- 1 Tbsp. Sriracha
- flour tortillas
- 1/2 cup cherry tomatoes
- 1/4 cup red onion
- 3/4 cup shredded cheddar cheese
- optional: salsa
Rinse your kale and chop it in small, bite size pieces. In a small bowl, sprinkle the cumin, taco seasoning, cayenne, chili and oil on top. Toss until kale is covered in seasonings.
Sauté until the leaves have softened slightly and turned a bright green, then remove from stove. Add in the onion and tomatoes and sauté for just a few minutes. Then add this mixture to the kale.
In a new pan, toast your flour tortilla. While it is toasting, add your cheddar cheese and kale/onion mixture into the tortilla. Fold tortilla over, keeping all of the fixing inside the fold. Flip a few times until tortilla browns. Cut into triangles and serve immediately.