Whole-wheat tortillas are filled with smoky bacon, earthy chard and zesty Monterey Jack cheese in this quick, healthy quesadilla recipe for two.
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 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total.
3 starch, 1/2 vegetable, 1 lean meat, 1 medium fat meat, 1/2 fat