Swiss Chard, Pinto Bean and White Cheddar Quesadillas

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A combination of fresh chard leaves, canned pinto beans and roasted red peppers transforms the usual cheese-centric quesadilla into a satisfying meatless Monday meal packed with healthy vegetables and protein. To expedite this already-quick dinner, cook all the quesadillas at once on a gas grill set to medium heat.

Swiss Chard, Pinto Bean and White Cheddar Quesadillas

Ingredients

• 1 Tbs. plus 2 tsp. extra-virgin olive oil
• 1/2 cup (2 1/2 oz./75 g) thinly sliced shallots
• 1/2 bunch Swiss chard leaves, tough stems discarded, leaves chopped (about 5 cups/10 oz./315 g)
• 3/4 tsp. ground cumin
• Sea salt
• 4 large flour tortillas, each about 10 inches (25 cm)
• 1 1/2 cups (5 oz./155 g) shredded white cheddar cheese
• 1 can (15 oz./425 g) pinto beans, rinsed and drained
• 1/4 cup (1 1/2 oz./45 g) thinly sliced roasted red peppers
• 1/2 cup (4 oz./125 g) sour cream
• 1 Tbs. hot-pepper sauce

Directions

1. Preheat an oven to 200°F (95°C).

2. In a large sauté pan or fry pan over medium-high heat, warm the 1 Tbs. olive oil. Add the shallot and sauté until tender and beginning to caramelize, 3 minutes. Add the chard, cumin and a few pinches of salt and cook, stirring with tongs, until the chard is wilted, 4 minutes. Transfer to a bowl.

3. Wipe out the sauté pan. Add 1 tsp. of the olive oil to the pan and warm over medium heat. Lay a tortilla flat in the pan and sprinkle evenly with one-fourth each of the cheese, chard mixture, beans and red pepper. Cook until the bottom of the tortilla is lightly browned and the cheese has melted, 3 minutes. Fold the tortilla in half to make a half-moon shape and, using a spatula, press down on the top of the tortilla. Transfer the quesadilla to a baking sheet and keep warm in the oven. Repeat the process with the remaining ingredients to make 4 quesadillas, reducing the heat if the tortillas brown too quickly.

4. In a small serving bowl, combine the sour cream and hot sauce. Cut the quesadillas into 4 wedges each, transfer them to plates, and pass the sour cream sauce separately for dipping. Serves 4.

Find more simple, healthy meals for every night of the week in our book Weeknight Vegetarian, by Ivy Manning.

Summary

Recipe Name

Swiss Chard, Pinto Bean and White Cheddar Quesadillas

Published On

2018-03-26

Preparation Time

20M

Cook Time

20M

Total Time

40M

Average Rating

1.5 Based on 14 Review(s)