Separate beet greens from beetroots. Place greens into a large bowl of cold water.
Clean beetroots and peel. Halve beetroot and cut into thin slices.
Halve the onion and cut into thin slices.
Remove beet greens from cold water and dry leaves, then roughly chop.
Heat 2 tablespoons of oil in a large skillet. Saute beetroot and onions until soft and fragrant.
Add beet greens, all spices and water.
Saute until beet greens cook down and water is absorbed. Place filling aside in a bowl with a lid or plate on top to retain heat.
Wipe down skillet and lightly grease with remaining vegetable oil over medium heat.
Once hot place 1 tortilla on skillet and heat for about 1 minute. Flip tortilla and place 1/4 cup cheese shreds and 1/4 of the filling on the tortilla.
After the cheese has melted add 1/4 cup more cheese and flip entire quesadilla with a spatula. Cook until tortilla is browned.
Repeat last step for remaining 3 quesadillas. Serve and enjoy.

1 medium bunch beets with greens
1 small white onion
1 cup vegan cheese shreds of choice
8 vegan tortillas of choice
4 tablespoon vegetable oil
2 tablespoon cumin
1 tablespoon garlic
1 tablespoon chili powder
1 teaspoon salt
1/4 cup water

Optional for serving:
Vegan sour cream
Hot sauce