1 shallot, minced
1 15 ounce can cannellini beans, drained and rinsed
salt & pepper
4-5 leaves tuscan kale, stems removed and cut into thin strips
2 cups shredded Monterrey Jack cheese
6 whole wheat 10 inch tortillas
Heat the olive oil in a large skillet over medium heat.
Once hot, add the shallots and cook for a few minutes. Add beans, salt & pepper and mash the beans with a fork or potato masher while they are warming. Once warm, shut off burner and set beans aside.
Place two tortillas on a griddle, spread one third of the bean mixture on one of the tortillas, top with a layer of cheese. On the second tortilla, sprinkle a layer of the cheese then top with a third of the kale. Cook both tortillas for about 1-2 minutes, until golden brown. Lift one of the tortillas and place it on top of the other half so that the quesadillas have beans, cheese and kale in the center. Place on a platter and put a baking dish on top to press the tortillas together. Repeat with the other tortillas and remaining ingredients. Makes three quesadillas.
To serve, transfer the tortilla to a plate and cut into four pieces. Serve with sour cream and salsa.
source: slightly modified from the recipe at Running to the Kitchen