This is another great recipe from the "How Not To Die" Cookbook by Michael Greger/Robin Robertson. Most people will have the ingredients for this recipe already - no extra shopping required!
Ingredients:
1 small red onion, minced or diced
3 minced garlic cloves
1 bunch of chard or red kale, finely chopped (about 5 cups)
2 Roma tomatoes, chopped
1 can (15 oz) cannellini beans, drained and rinsed
2 Tbsp nutritional yeast
1 tsp chili powder
Spice mix of your choice (I used Herbamare)
Hot sauce (optional)
4 whole-grain tortillas (10-inch)
salsa (optional)
Prep the veggies:
Put 1/4 cup of water in a pot and heat over medium. Add onion and garlic, then cook for about 5 minutes. Next add the chard/kale and Roma tomatoes, continuing the cooking process for about 5 min (liquid should be cooked off).
Meanwhile, mash the beans (I used a potato masher) and add the nutritional yeast, chili powder and any other spices you feel moved to throw in! Make sure all the spices are well-mixed.
If there is any remaining liquid in the chard/kale mixture, drain it off and combine with the mashed beans.
Now the tortillas make an entrance. Place one tortilla flat on a plate and spread your mixture on the bottom half of the tortilla. Fold the other half of the tortilla over the mixture, pressing down gently. Place the tortilla (now folded in half) on a non-stick skillet over medium heat until grilled to a light brown. This will take 3-4 minutes per side.
Continue the process with the other three tortillas.
Cut each half-moon into 3-4 wedges and serve with salsa.
Vegan review: ⭐⭐⭐⭐ This is a very tasty meal and a great way to work in some beans in a low-maintenance manner!
Carnivore review: ⭐⭐⭐ "Lots of texture, not enough flavour."
Kid review: ⭐⭐⭐ My kids thought they were ok, but I doubt they'll be requesting I make them anytime soon. They're kind of "just cheese" quesadilla fans, so it's tough for them to understand a quesadilla without any cheese!
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