Veggie Quesadillas with Beet Greens Pesto

• 2 teaspoons Olive Oil, Divided
• 1/2 cups Beets, Diced
• 2 cups Summer Squash, Sliced
• 8 ounces, weight Mushrooms, Sliced
• Salt And Pepper
• 4 whole Tortillas
• 1/2 cups Cheddar Cheese
• 2 cups Beet Greens
• 2 Tablespoons Nuts
• 1/4 cups Parmesan Cheese
• 2 cloves Garlic
• 1/4 teaspoons Salt
• 1/2 Tablespoons Lemon Juice
• 1/4 cups Olive Oil

1. 1.
2. Heat a skillet over medium heat.
3. Heat 1 teaspoon of the olive oil and then add the beets and a little salt and pepper.
4. Continue to cook for about 30 minutes, or until tender.
5. 2.
6. While the beets are cooking, begin making the pesto by adding the greens, nuts, cheese, garlic, salt and lemon juice to a food processor.
7. Drizzle in the olive oil and continue to process until well combined.
8. 3.
9. Heat a second skillet over medium head and add the remaining 1 teaspoon of olive oil.
10. Cook the squash and mushrooms with salt and pepper for about 5 minutes.
11. (You could also just add the squash and mushrooms to the beet skillet but the squash will turn pink!)
12. 4.
13. Set aside the squash and mushrooms on a plate lined with a paper towel.
14. 5.
15. Reheat the skillet and spray with a little cooking spray.
16. 6.
17. Place 1 tortilla in the pan.
18. Spread half of the tortilla with 3/4 tablespoon of pesto and 2 tablespoons of shredded cheddar cheese.
19. Add a quarter of the squash, mushrooms and beets.
20. 7.
21. Check the underside of the tortilla.
22. When browned and crisping, fold the empty half over the half with filling and remove from the pan.
23. Cut into 4 slices.
24. 8.
25. Repeat with remaining tortillas and filling mixture.

olive oil, beets, summer, weight mushrooms, salt, whole tortillas, cheddar cheese, greens, nuts, parmesan cheese, garlic, salt, lemon juice, olive oil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/veggie-quesadillas-with-beet-greens-pesto/ (may not work)