Recipe: The All-Mighty Beet Quesadilla

Recipe: The All-Mighty Beet Quesadilla

I call this recipe the "all-mighty" because it's based on a similar recipe from Washington state called simply the "mighty beet quesadilla." My version delivers a bit more punch to the tastebuds and can be adapted for gluten-free, dairy-free, and vegetarian tastes--all of which exist in my family. So it's a winner.

What's so great about this yummy quesadilla is that it uses all the generally unpopular but wildly healthful veggies: beets, squash, chard or kale, cabbage, and carrots. The filling keeps well (even freezes well). So once you make the filling (which takes time if you don't have a whiz-bang food processor), you can cook up a healthy and very tasty meal in minutes over the next week or so.

Ingredients:

(for filling)
2 Tbsp. olive oil (or other favorite)
1 large onion
3 medium beets, skinned
1 bunch kale or chard, washed and chopped fine
3 medium carrots, grated
4-6 cloves garlic, minced or crushed
1 zucchini
1/3 t0 1/2 head of small green or red cabbage, chopped fine
1 Tbsp. chili powder
Cayenne pepper to taste (or chop up some jalapenos or habeneros)
2 tsp. oregano
1 tsp. cumin (seeds or ground)
salt to taste

Also:
your favorite tortillas (wheat, rice, spelt, or whatever)
grated Cheddar or jack cheese (can also use rice cheese, soy cheese)
olive oil or cooking spray
guacamole or salsa for topping, if desired

To make filling:

Using the slicer attachment on your food processor or grater, slice the onions and beets in very thin slices (it's hard to get them thin enough with a knife). In large, heavy-bottomed cooking pot, heat oil over medium-high heat, then saute the onions, beets, and kale or chard, letting them cook and stirring occasionally while you prepare the rest of the ingredients (grating carrots, slicing zucchini very thin, chopping cabbage, mincing or crushing garlic). As you finish preparing each veggie, throw it into the pot and stir. When all the veggies and garlic are in, add spices and salt to taste. Continue cooking over medium or low heat until the vegetables are soft and the flavors well blended, about 15 minutes. The filling is now ready to use; or you can let it cool, and refrigerate it until needed. Reheat before using, however.

To make quesadillas:

Grate cheese (about 1/2-2/3 cup per quesadilla, depending on how much you like cheese). Heat oil or cooking spray in skillet (on medium-high heat). Lay one tortilla shell on hot skillet, spread half the grated cheese on half the shell, spread hot beet filling over the cheese (about 1/2 to 1 cup, depending on preference), then sprinkle with the remaining grated cheese. Fold tortilla over the filled half, and let cook briefly till browned and cheese is melting on bottom side. Flip the folded tortilla until that side is heated and browned slightly, and cheese is melted. Cut in half and serve with guacamole or salsa, if desired. Enjoy!!!!