Aside from the fact that the year is coming to and end, I can’t believe that I’m already half done my Love Real Food cookbook. If you want to see the whole collection of posts, you can click here. Time just seems to be flying by so don’t forget to live and enjoy it 🙂
Recipe 43 was delicious quesadillas. I don’t think I’ve ever had a bad quesadilla, as long as it’s super cheesy, it’ll be alright. These ones had lots of cheese as well as sauteed greens and pinto beans. I used green chard which was flavoured with garlic and chili flakes. It was delicious on its own and would honestly make a great side dish for any meal. The pinto beans gave the quesadilla more substance and added protein and fibre. So there was lots of goodness inside but the tortilla itself is whole wheat which makes these quesadillas even healthier.
I served them with leftover cashew sour cream that I made for the stuffed sweet potatoes last week (link here). It added a little extra richness and creaminess. The crispiness of the tortilla went well with the creamy cashew.
These quesadillas were great for dinner with a little side salad. They would also work well for a party if you cut them into smaller sections or used mini tortillas.