Runner’s Recipe: Mexican Kale Quesadillas

There are three things that regularly factor into my meals.

1. Time. How long will it take me to cook?

2. Ease. How many ingredients will I need to buy and, on that note, can I cook it entirely using what I already have stocked in my fridge?

3. Purpose. Will this fuel me through whatever it is I’m planning on doing that day, be it work, a run, nap — whatever.

On Sunday, Noah and I took what turned out to be an absolutely glorious run. Finally, it feels as though New York is thawing out.

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After 5 sunny, care-free and somewhat effortless miles along the East River, I was in need of a big, hearty meal — but being Sunday morning, I didn’t necessarily want to pay for it. My wallet had already suffered enough over the course of Friday and Saturday.

So, using leftover ingredients from a Mexican feast cooked a couple of days prior, I went to work in the kitchen, whipping up a spicy, nutritious meal and simultaneously ridding my fridge of any excess. In the end, there was way too much of this awesome kale quesadilla, but still, I managed to eat every last bite.

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What You Need

2 corn tortillas

Black beans (from the can is fine)

Low-fat shredded cheese (though really any cheese will do)




1 egg

Salt & Pepper

Extra virgin olive oil

Cholula (optional)

How To Make It

1. Sautee your kale, adding just a drop of olive oil, salt and pepper. Remove from pan.

2. Between two tortillas, add cheese, kale…

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…black beans…

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…tomatoes, peppers and more cheese. The extra cheese is really meant to lock it all in, but don’t be afraid to go to town. This is a runner’s recipe. Indulgence is par for the course.

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3. Place in toaster oven. Remove when melty and crisp.

4. While your massive quesadilla toasts, cook any leftover veggies that didn’t make it between your tortillas. I had leftover peppers and tomatoes. Once sautéed, add your egg and cook however you prefer.

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That’s it! Once it’s ready, add your eggs, sautéed veggies and any extra kale that didn’t make it between your tortillas next to, or on top of, your quesadilla.

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Cholula to taste.

What’s your favorite snack, breakfast or general meal to make using leftover ingredients from the fridge?


3 thoughts on “Runner’s Recipe: Mexican Kale Quesadillas

  1. I live in NYC as well! I love that it’s finally getting warm. It’s about time…only until it snows on Thursday. Ugh. Anyways, the quesadilla’s look amazing! Love the fried egg mixed in! Followed you! –Greg from “Meals and Reels”

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