1 bunch collard green leaves – remove rims and stems, slice into thin ribbons
oil for the pan
1 garlic clove, minced
salt to taste
1/4 teaspoon crushed red pepper flakes
juice of 1 lemon
1 cup cooked pinto beans, smushed or refried beans
optional: 2 cups shredded vegan cheddar
flour tortillas (I use vista hermosa)
for serving: guacamole and salsa
Heat a medium size pan over medium, add the oil, once warm add the collard greens, garlic, and salt.Sauté with stirring until softened. Remove from heat and transfer to a medium size bowl.
Add the red pepper flakes, lemon juice, and crushed beans to the bowl and toss to combine.
Wrap tortillas in a damp paper towel and place on microwave safe plate.Microwave for 1 minute.
Working with one tortilla at a time, fill one side of the tortilla with about 1/4 cup of the collard green and bean mixture, be sure to leave about a half of inch border along the edge. Top with a sprinkle of cheese and lightly fold. Repeat this process until all of the tortillas are filled and ready to be cooked.
Heat a large pan over medium heat, spray a little bit of oil and add 2 lightly folded tortillas.Gently press the tortilla into the pan using a spatula.Cook on 1 side for about 3-5 minutes, carefully flip and cook the remaining side.You may need to lower the heat to prevent burning.Continue this process, spraying the pan in between cooking, until you have cooked all the quesadillas.
Cut the cooked quesadillas in half and then into quarters and serve with guacamole and salsa.