Smashed white bean and kale quesadillas

These smashed white bean and kale quesadillas served with a creamy BBQ dip are the perfect meatless meal for a light dinner.

1 tablespoon extra virgin olive oil
1 shallot, minced
1 15 ounce can cannellini beans, drained and rinsed
salt & pepper
4-5 leaves tuscan kale, stems removed and cut into thin strips
2 cups grated sharp white cheddar cheese
2 whole wheat 10 inch tortillas
¼ cup plain yogurt
2 tablespoons BBQ sauce

View the full recipe at Running to the Kitchen →