Quesadillas with chard, zucchini, and black beans

Our first zucchini of the summer came in this week's CSA box, along with some more chard, which coincided perfectly with this recipe that my mom had just emailed to me. It made a perfect summertime dinner and would have been better only with a cold beer, but I'm still figuring out Pennsylvania's liquor laws.

Quesadillas with Chard, Zucchini, and Black Beans
adapted from Cultivating Sustainability

Ingredients:

• 2 tbs olive oil
• 1 medium red onion, chopped
• 1 large zucchini (or any kind of summer squash)
• 4 cloves of garlic, minced
• 1 medium bunch of chard, chopped, including stems
• 1 15oz can of black beans, drained and rinsed
• 12 oz shredded Mexican cheese blend
• 8 flour tortillas
• sour cream and/or salsa, for serving

In a wok or other large frying pan, heat the oil over medium-high heat. Add the onion and zucchini and saute until they begin to brown, about 5 minutes. Add the garlic and saute for another 2 minutes. Add the chard and beans and saute for another 4 minutes, or until the chard is tender. Season with salt to taste.

Lightly oil another frying pan or skillet, and heat over medium heat. Assemble the quesadilla (either right in the pan, like me, or on a cutting board if you are better than I am at transferring it): sprinkle some cheese over the tortilla, add about 1 cup of the chard mixture and spread it out evenly, then top with more cheese and another tortilla. Cook until the bottom tortilla is browned, then flip the quesadilla and continue cooking until both sides are browned.

Serve with sour cream, salsa, and/or any other toppings or sides you like.