> >

Sheet Pan Shrimp and Kale Quesadillas

Serves

4-8

Prep Time

10 Minutes

Cook Time

10 Minutes

I know kale can be a controversial ingredient. Some people love it, some people tolerate it because they're trying to be healthy, and some people are still recovering from the kale salad era of 2014. Either way, tucked inside a crispy quesadilla with shrimp, black beans, red onion, and melted cheese, nobody seems to complain.

The lime and taco-seasoned shrimp pair perfectly with black beans, kale, red onion, and melted cheese. They're crispy, filling, and great for feeding a family or a crowd without standing over the stove all night.

Ingredients

3 tablespoons SOOC Persian Lime Olive Oil
1-pound large shrimp, peeled and deveined
2-3 tablespoons taco seasoning
Juice from 1-2 limes
1 small red onion, chopped
6 cups kale, chopped
1 can refried black beans
2 cups shredded cheddar
4 flour tortillas
Optional toppings: salsa, limes, sour cream, avocado, more cheese, cilantro

Directions

Toss shrimp with taco seasoning, lime juice, and 2 tablespoons SOOC Persian Lime olive oil. Cook in a skillet for 2–3 minutes per side until pink.

In another pan heat 1 tablespoon SOOC Persian Lime olive oil, red onion, and kale. Cook through until soft and tender.

Arrange 2 tortillas on a parchment lined sheet pan and layer with black beans, kale and onion mixture, cheese, and shrimp. Top with tortillas and bake at 400°F for 5–10 minutes until golden and crispy. Let cool for a few minutes, slice, and serve.