1 bunch of beet greens or swiss chard (about 3-4 cups worth of greens)
Olive oil
1 small yellow onion, diced
2 cloves garlic, minced
¼ cup goat cheese
¼ cup mozzarella cheese, shredded
Salt & black pepper, to taste
4 whole wheat tortillas
¼ cup Greek-style plain yogurt or sour cream
Juice from 1 lime
½ cup chopped parsley
Instructions
Bring a large saucepan of water to a boil. Add beets and cook until fork tender. About 10 minutes. Drain and set aside.
Heat a large skillet over medium heat. Add a little olive oil. Add onions and sauté for about 5 minutes. Add garlic and stir in beet greens. Turn heat to low and cook until greens are slightly wilted. remove from the pan and set them aside.
In a food processor or blender, combine the cooked beets with a little olive oil, salt and pepper. Blend until smooth.
Spread the beet mixture on two of the tortillas, then divide the sautéed beet greens between the two tortillas and top each one with half the cheese. Place second tortilla on top.
Return the skillet you cooked the beet greens in to the stove over medium to medium high heat. Cook for about 3-5 minutes per side or until the tortilla is lightly browned. Flip them over and cook on the other side for another 3-5 minutes or until lightly browned.
Cut each quesadilla into quarters and serve with a dollop of plain yogurt or sour cream, a squeeze of lemon and chopped parsley.
