Collard Green and Black Bean Quesadillas

Transform hearty collard greens into a delicious Mexican-inspired dish with these satisfying quesadillas. The combination of tender collards, seasoned black beans, and melted cheese creates a perfect balance of flavors and textures, while providing a nutritious twist on a classic favorite.

Ingredients:

The Filling:

• 1 bunch collard greens, stems removed and leaves finely chopped

• 1 can (15 oz) black beans, drained and rinsed

• 1 red onion, finely diced

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• Salt and pepper to taste

Assembly:

• 8 large flour tortillas

• 2 cups shredded cheese (Mexican blend or sharp cheddar)

• 2 tablespoons vegetable oil for cooking

• Optional: sliced jalapeños for heat

Serving:

• Sour cream

• Fresh salsa or pico de gallo

• Sliced avocado

• Lime wedges

• Hot sauce

Instructions:

1. Prepare the Collards:

• Wash collard greens thoroughly.

• Remove stems and chop leaves into thin ribbons.

• Steam or blanch for 2-3 minutes until bright green and slightly tender.

• Drain well and pat dry to remove excess moisture.

2. Season the Beans:

• In a bowl, mash half the black beans lightly with a fork.

• Mix with whole beans.

• Add cumin, chili powder, and smoked paprika.

• Season with salt and pepper.

3. Cook the Filling:

• Heat olive oil in a large skillet over medium heat.

• Sauté onion until translucent, about 3-4 minutes.

• Add garlic and cook for 30 seconds until fragrant.

• Add seasoned beans and collard greens.

• Cook for 2-3 minutes until well combined and heated through.

• Taste and adjust seasoning if needed.

4. Assemble Quesadillas:

• Lay out tortillas on a clean surface.

• Spread filling mixture on one half of each tortilla.

• Top with shredded cheese.

• Add jalapeños if using.

• Fold tortillas in half to create semicircles.

5. Cook Quesadillas:

• Heat vegetable oil in a large skillet over medium heat.

• Cook quesadillas for 2-3 minutes per side until golden brown and crispy.

• Cheese should be fully melted.

• Work in batches if needed, adding oil as necessary.

6. Serve:

• Cut each quesadilla into wedges.

• Serve immediately while hot and crispy.

• Accompany with sour cream, salsa, avocado slices, and lime wedges.