KALE TORTILLA QUESADILLA

Ingredients:

Organic unbleached tortillas regular or wheat (corn can be used, or gluten-free)

1-2 leaves of kale (depending on kale leaf size)

1 tsp. of coconut oil or 2 tsp. of butter or ghee (optional)

1 tbs. of diced cilantro (or parsley)

1 shredded carrot

A quarter lime or lemon

1/4 -1/2 sliced onions

1/4 cup of water

1/8 tsp. of salt

1/8 tsp. black pepper

1/8 tsp. of fenugreek

½ ripened avocado and cut into quarter moon shapes

Two frying pans.

Preparation:

Add coconut oil to the frying pan and warm. Add the spices, except salt, until you hear a mild sizzling. Next add the kale, carrot shreds, onions, cilantro (or parsley.) Stir all ingredients. Bring to a light simmer and cover, cooking for about 5-8 minutes. Squeeze in the lemon/lime and mix.

Separately, warm-up another pan for the tortillas. Once the kale mixture has cooked, add this mixture to half of the tortilla and fold it over with the other half. Another option, you can briefly use two tortillas and warm them both in a pan with coconut oil, even some ghee or salted butter, then leave one tortilla in the pan and apply the vegetables covering them with the second tortilla and making a quesadilla.

Whether you are using two tortillas or one, flip on both sides, carefully, until lightly browned. Place the tortilla/quesadilla on a plate with the slices of avocado on top. Serve and enjoy!

Note: you can add shredded chicken or beef if you are not vegetarian.

Note: Personally, I add some cheese but that’s based on my agni. Food for thought.