Swiss Chard, Pinto Bean, and White Cheddar Quesadillas

Name: Swiss Chard, Pinto Bean, and White Cheddar Quesadillas
Yield: Makes 4 servings
Ingredients: Shallot, ½ cup (2½ oz/75 g) thinly sliced; Jarred roasted red pepper, ¼ cup (1½ oz/45 g) thinly sliced; Sour cream, ½ cup (4 oz/125 g); Extra-virgin olive oil, 1 tablespoon plus 2 teaspoons; White Cheddar cheese, 1½ cups (5 oz/155 g) shredded; Hot-pepper sauce, 1 tablespoon; Large flour tortillas (10-inch/25-cm), 4; Ground cumin, ¾ teaspoon; Swiss chard leaves, ½ bunch, tough stems discarded, leaves chopped (about 5 cups/10 oz/315 g); Pinto beans, 1 can (15 oz/425 g), rinsed and drained; Sea salt

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

A combination of fresh chard leaves, canned pinto beans, and roasted red peppers transforms the usual cheese-centric quesadilla into a satisfying meal packed with healthy vegetables and protein.

Ingredients

Extra-virgin olive oil, 1 tablespoon plus 2 teaspoons
Shallot, ½ cup

Dinner
Sandwich
Vegetarian
Spring

Method

Preheat the oven to 200°F (95°C). In a large sauté pan or frying pan, warm the 1 tablespoon oil over medium-high heat. 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, stirri