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Rosemary White Bean and Kale Quesadillas

Kristen Mccaffrey
  • 20 minutes
  • Serves 4

INGREDIENTS

2 tsp

olive oil

1/2 tsp

red pepper flakes

1

shallot, minced

2

garlic cloves

4 cups

kale, sliced thin

2 cups

canned cannellini beans, drained and rinsed

1 tsp

dried rosemary

1 cup

part skim shredded mozzarella cheese

4

low carb wraps