Nutrition per serving may change if servings are adjusted.
2 slices center-cut bacon, chopped
½ small red onion, halved and thinly sliced (generous ⅓ cup)
2 cups chopped chard leaves
¼ teaspoon freshly ground pepper
¾ cup canned black beans, rinsed
4 6-inch whole-wheat tortillas
½ 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 ¼ 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 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total.
348 calories;12.0 g fat(6.0 g sat); 9.0 g fiber; 50.0 g carbohydrates; 19.0 g protein; 57.0 mcg folate; 32 mg cholesterol; 4.0 g sugars; 0.0 g added sugars; 2078.0 IU vitamin A; 9.0 mg vitamin C; 281.0 mg calcium; 4.0 mg iron; 680 mg sodium; 618.0 mg potassium
Vitamin A (42% daily value), Calcium (28% dv), Iron (22% dv)
Carbohydrate Servings: 3½
Exchanges: 3 starch, ½ vegetable, 1 lean meat, 1 medium fat meat, ½ fat