When prepping the Swiss chard, keep the stems and leaves separate.
Add the shallot, red onion, jalapeño, and Swiss chard stems to the pan.
The Swiss chard leaves cook much quicker, which is why you wait a few minutes before adding.
Stir in chopped garlic and a few tablespoons of Mexican spices.
Add drained black beans, salsa, and fresh cilantro.
Be sure to taste and adjust seasoning before assembling the quesadillas.
Spread a generous layer of the black bean and veggie filling on top.
Cook for about 2-3 minutes per side, until the filling is warm and the cheese has melted.