makes 4 servings, 2 quesadillas each
4 slices center-cut bacon, chopped
1 small red onion, halved and thinly sliced (about 3/4 cup)
4 cups chopped chard leaves (from 1 bunch)
1/2 teaspoon freshly ground pepper
1 15-ounce can black beans, rinsed
8 6-inch whole-wheat tortillas
1 cup shredded Pepper Jack cheese
Cook bacon in a large nonstick skillet over medium-high
heat, stirring often, until crisp, 2 to 3 minutes. Reduce heat to
medium, add onion and cook, stirring, until softened, about 2 minutes.
Add chard and pepper; cook, stirring, until wilted, 1 to 2 minutes. Add
beans and coarsely mash; stir to combine. Remove from heat.
Place tortillas on a work surface. Spread a generous 1/4
cup filling and 2 tablespoons cheese on half of each tortilla. Fold
tortillas in half, pressing gently to flatten.
Wipe out the pan and return to medium heat. Add 4
quesadillas and cook, turning once, until golden on both sides, 2 to 4
minutes total. Transfer to a platter and tent with foil to keep warm.
Reduce heat to medium-low and cook the remaining quesadillas.
bacon recipe courtesy of: Eating Well, March /April 2013