Beans & Greens Quesadillas

Five of the Daily Dozen (beans, greens, other vegetables, herbs and spices, whole grains).

This was of medium difficulty to cook and if not for the truth that I’m an exceptionally messy cook I might say it was easy.  Before sitting down for lunch, Tim looked around the kitchen and put on an apron preparing for after-lunch-clean-up like a soldier getting ready for battle. Before he could ask I answered, “No, I only cooked one meal.”

True to himself, Tim grabbed a leftover burger to eat with my new creation. Over the years his skepticism of cooking without oil and butter has waned. Waned but not departed. I suspect observing his kitchen, chard pieces on the floor, red onion skin next to the garbage can, and cloves of garlic diving into the garbage disposal to get away looked like a cyclone had dropped by. Nope. Just Edith.

“This is so good,” the man in the apron announces, “it’s hard to believe it’s healthy.”

The Savory Spice Blend is optional. I used it. I used 1T nutritional yeast (B12 and cheese taste), next time I’ll use 2T like the recipe calls for. I’d wondered if my mac&cheese failure was too much nutritional yeast, but at present moment don’t think that was to blame.


1 small red onion, minced
3 garlic cloves, minced
1 bunch chard
2 tomatoes, chopped
8 oz mushrooms, coarsely chopped
15.5 oz. salt free can of cannellini, drained and rinsed
2 T nutritional yeast
1 t chili powder
Savory Spice Blend
4 (10-inch) whole-grain tortillas


Heat 1/4 cup of water in a pot over medium heat. Add onion and garlic and softened, about 5 minutes. Add chard and tomatoes, and cook until greens are tender, five or so minutes.

While greens are cooking, mash beans and stir in the nutritional yeast, chili powder, and Savory Spice Blend if you are using it. If you like your quesadillas hot, add a healthy hot sauce to taste. Mix well.

Drain off remaining liquid from greens mixture and stir into bean mixture. Taste and adjust seasoning, if needed.

Divide the filling among the tortillas, spread evenly over half of each. Fold the top half of the tortilla over the filling. Press down lightly to hold it together. Place them in a large nonstick skillet or griddle over medium heat. Cook each side until browned.

Add salsa and enjoy.

Again, No salt, sugar, or fat.




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