Beet and Greens Quesadillas

Adapted from Tree Hugger Weekday Vegetarian

INGREDIENTS:

• 1 tablespoon oil
• 1/2 medium onion, thinly sliced
• 2 small/medium beets, thinly sliced and halved
• beet greens from the beets, stems and leaves chopped separately
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 cup water
• 6 (8 inch) or 3 (10 inch) tortillas
• 1 cup Daiya Cheddar Style Shreds

METHOD:

• Heat oil in a large skillet
• Add onion, beet and beet stems; cook over medium-high heat, stirring frequently, for about 6 minutes
• Add the greens, chili powder, cumin, oregano, salt and water; stir until spices and salt are well distributed
• Cook until vegetables are soft and water has evaporated
• Transfer cooked vegetables to a bowl
• Wipe skillet
• Heat skillet over medium-low heat and grease lightly
• Lay a tortilla in the pan, sprinkle 2 tablespoons cheese over 1/2 of the tortilla, cover with beet mixture (1/6 of mixture for 8 inch or 1/3 of mixture for 10 inch tortillas), sprinkle with 1 tablespoon cheese, fold tortilla in half and flip with spatula
• Cook for 1-2 minutes on each side until tortilla is browned and cheese is melted
• Repeat with remaining tortillas
• Cut each quesadilla into 4 wedges

NOTES:
These reheat well in the toaster oven.