Find yourself some good tortillas!

The Tortilla Guy at the Farmer's Market and 

Black Bean and Chard Quesadillas

Good tortillas can step into so many different roles!

We have been out of good tortillas since we stopped doing Bountiful Baskets a few months ago. We had purchased 72 tortillas in one haul and froze most of them, thawing the corn and flour tortillas as we needed them. We used them for wraps, quesadillas, corn chips, crispy pizzas, and anything else you could think of to use bread, but with less real estate.

Last week, we discovered the tortilla guy at our Helena Farmer's Market. He had a booth, laden with tasty goodness of spinach and herb, corn flour, garden veggie, and whole wheat tortillas. We grabbed the spinach and herb and garden veggie to try and they have been so soft, delicious and versatile. Next trip to the market, we're storing up and freezing some!

Tonight we used the spinach and herb tortillas to make a delicious treat for dinner:

Black Bean and Rainbow Chard Quesadillas on Spinach and Herb Tortillas

Ingredients: * means its local (served myself and three kids)

3 spinach and herb tortillas *

1 cup sliced or shredded sharp cheddar cheese *

2 cups chopped rainbow chard greens *

1/2 cup cooked black beans *

Turn your oven on to 350 degrees. On a cookie sheet put down your three tortillas and put a little less than a third cup of cheese down on half the tortilla. On top of the cheese put chopped rainbow chard down, a palm full of cooked black beans, and smidge more cheese on top. Fold your tortilla in half and bake for 8-10 minutes, keeping an eye to make sure nothing burns.