Chard Quesadillas

09 April

1 small red onion, halved and thinly sliced
4 cups chopped chard leaves (from 1 bunch)
Β½ teaspoon freshly ground pepper
1 15-ounce black beans, rinsed
8 6-inch whole wheat tortillas
1 cup shredded Pepper Jack cheese (or cheese of choice)
oil for sautΓ©ing


  1. Heat oil in a skillet over medium high heat, add the onion and cook, stirring until soft, about 2 minutes. Add chard and pepper, stirring until wilted, 1-2 minutes. Add the beans and coarsely mash; stir to combine. Remove from heat.
  2. Place the tortillas on a work surface. Spread a generous ΒΌ cup filling and2 tablespoons cheese on half of each tortilla. Fold tortilla in half, pressing gently to flatten.
  3. Wipe out the skillet and return to medium heat. Add 4 quesadillas and cook, turning once, until golden brown on both sides, 2-4 minutes total. Transfer to a platter and tent with foil to keep warm. Reduce heat to medium-low and cook the remaining tortillas.
  4. These are great with a favorite hot sauce, a good green or red salsa, and some slices of avocado, sprinkled with chopped cilantro.

Serves 4