Shrimp and Black Bean Quesadillas
Up your quesadilla game with these fun and tasty Shrimp and Black Bean Quesadillas! Plus, they’re super customizable and easy to make at home!
Ingredients
- 1 pound uncooked medium shrimp (peeled and deveined)
- 1 tablespoon olive oil
- ½ can (or 1/2 cup) black beans (no salt added, rinsed and drained)
- 1 cup kale (stems removed and chopped)
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ⅛ teaspoon ground cayenne pepper (or to taste)
- Salt and black pepper to taste
- ¼ cup fresh cilantro (chopped)
- 1-2 cups melting cheese (cheddar, Mexican blend, or Monterey Jack) (shredded)
- 6 medium flour tortillas
Instructions
- Heat 1 tablespoon oil in a large skillet or pan. Add black beans and kale to the pan. Cook for about 1 minute.
- Add the shrimp and seasonings and cook for another 1-2 minutes or until shrimp begins to turn pink. Transfer the mixture to a bowl.
- Rinse and whip down the pan and return the pan to the heat. Place a tortilla in the pan and sprinkle cheese on one side of the tortilla.
- Top each tortilla evenly with the shrimp, beans and kale mixture. Sprinkle with cilantro and remaining cheese, then top with one of the remaining tortillas. Cook for 2-3 minutes on each side or until golden and crispy. Repeat for reaming tortillas.
- To serve, cut into wedges. Serve with sour cream, salsa, and/or guacamole.