Servings: 4

1 small red onion, minced 1 small red onion, minced
3 garlic cloves, minced 3 garlic cloves, minced
1 bunch (about 5 cups) chard or red kale, finely chopped 1 bunch (about 5 cups) chard or red kale, finely chopped
2 Roma tomatoes, chopped 1½ cups cooked or 2 Roma tomatoes, chopped 1½ cups cooked or
1 15.5-ounce BPA-free can or Tetra Pak salt-free cannellini beans, drained and rinsed 1 15.5-ounce BPA-free can or Tetra Pak salt-free cannellini beans, drained and rinsed
2 tablespoons nutritional yeast 2 tablespoons nutritional yeast
1 teaspoon chili powder Savory Spice Blend (optional) 1 teaspoon chili powder Savory Spice Blend (optional)
Healthy Hot Sauce (optional) Healthy Hot Sauce (optional)
4 (10-inch) 100% whole-grain tortillas Summer Salsa (optional) 4 (10-inch) 100% whole-grain tortillas Summer Salsa (optional)

Heat ¼ cup of water in a pot over medium heat.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the chard and tomatoes, and continue to cook, stirring, until the greens are tender and the liquid is cooked off, about 5 minutes longer.
While the greens are cooking, mash the beans in a bowl and stir in the nutritional yeast, chili powder, and Savory Spice Blend and Healthy Hot Sauce to taste (if using).
Mix well.
Drain off any remaining liquid from the greens mixture and then stir into the bean mixture.
Taste and adjust the seasonings, if needed.
Divide the filling among the tortillas, spreading it evenly over the bottom half of each.
Fold the top half of the tortilla over the filling, pressing down lightly to hold the halves together.
Place two of the quesadillas in a large nonstick skillet or griddle over medium heat.
Cook until lightly browned on both sides, turning once, about 3 minutes per side.
Repeat with the remaining quesadillas.
To serve, cut each quesadilla into three or four wedges and arrange on plates.
Serve with Summer Salsa, if desired.