Monday, July 30, 2012

Beet and Greens Quesadillas

Adapted from Tree Hugger Weekday Vegetarian

  • 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
  • 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
These reheat well in the toaster oven.

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