1 small red onion, halved and thinly sliced
4 cups chopped chard leaves (from 1 bunch)
½ 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 sautéing
- 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.
- Place the tortillas on a work surface. Spread a generous ¼ cup filling and2 tablespoons cheese on half of each tortilla. Fold tortilla in half, pressing gently to flatten.
- 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.
- These are great with a favorite hot sauce, a good green or red salsa, and some slices of avocado, sprinkled with chopped cilantro.