Greens & Black Bean Quesadillas

Last week I made my first recipe from Students go Vegan. I got this book for 2 reasons...1 it's vegan how could I pass that up? And 2 because it's about quick meals. In the recipe you have the option of either Kale or Collard Greens, since I've already used Kale but never Collard Greens, I went with the latter. Boy were they yummy!

The tofu didn't stay in the slices I made so I just crumbled it all up in the pan. Worked just as well, just not as pretty. I really enjoyed the quesadillas. Good news is that they make an excellent leftover. I made them last Thursday and they're still good on Monday!

Recipe:

Four 1/4inch thick tofu slices

2 tsp + 1 TBSP Olive Oil

1 to 2 TBSP Soy Sauce

1 cup diced onions

1 garlic clove, minced

1/2 tsp Thyme

1/2 tsp ground allspice

1/2 tsp salt

4 cups chopped collard greens or kale

1 TBSP water

1/2 cup Black Beans

2 TBSP Orange Juice

4 regular whole-wheat flour tortillas (6inch)

Pat the tofu dry with a paper towel. Heat 2 tablespoons of oil in a medium skillet and saute the tofu until lightly browned on both sides. Add a splash of Soy Sauce to the tofu and saute 15 seconds on each side, remove tofu and set aside.

Using the same skillet heat 1 tablespoon oil and add the onion and garlic. Saute until onions are tender and translucent. Add the thyme, allspice, and salt. Stir, then add the greens and water. Saute for 1 to 2 minutes uncovered. Cover and cook until greens are tender (5-8 minutes). Add more water if needed.

Push greens mixture to one side of the pan once they are done. Add the Black Beans and Orange Juice. Mash the beans with the back of a large wooden spoon and then mix together with the greens. Remove from the skillet and set aside.

Spoon 1/4 of Beans and Greens mixture to one half of a flour tortilla, then place a slice of tofu on top, fold tortilla over. Heat a skillet on medium heat and then toast quesadillas for 30-60 seconds on each side. Serve ASAP.