Escarole Quesadillas

Ingredients

• 14 ounce black beans rinsed drained canned
• 1.3 pounds endive 
• 8 10-inch flour tortillas 
• 3 cloves garlic thinly sliced
• 0.8 teaspoon ground cumin 
• 1 tablespoon hot sauce such as frank's
• 6 servings kosher salt and ground pepper black finely
• 1 tablespoon juice of lime fresh
• 6 tablespoons olive oil extra-virgin
• 6 servings salsa jarred for serving
• 4 cups mozzarella cheese shredded
• 1 medium tomatoes cut in small dice (3/4 cup)

Equipment

• frying pan
• tongs

Directions

1. Wash all the escarole and tear 1 pound into bite-size pieces.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat until hot. Stir in the garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the garlic is golden, about 2 minutes. Stir in the torn escarole, a handful at a time, and cook, turning with tongs and adding more escarole as the greens wilt. Cook, stirring occasionally, until the liquid evaporates, about 5 minutes. Stir in the hot sauce.
3. Place 4 tortillas on the work surface.
4. Spread 1/2 cup of the cheese evenly over each tortilla, then divide the escarole among the tortillas, spreading evenly.
5. Sprinkle the escarole with 1/2 cup more cheese per tortilla, spreading evenly. Top with the remaining tortillas.
6. Wipe out the skillet.
7. Heat 1 tablespoon of the oil over medium heat.
8. Place 1 quesadilla in the skillet and cover. Cook until the bottom is golden, 2 to 3 minutes. Flip the tortilla and cook until the other side is golden, 2 to 3 minutes more.
9. Transfer the quesadilla to a work surface and cook the remaining quesadillas in the same manner.
10. Cut the remaining escarole into thin shreds.
11. Add the beans, tomatoes, lime juice, cumin, the remaining 1 tablespoon oil and 1/2 teaspoon each salt and pepper.
12. Cut the quesadillas into wedges and serve with the bean and escarole salad and salsa.