Green and Bean Quesadilla
This creamy, colorful quesadilla will leave you feeling completely satisfied with all of the brilliant flavors.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients
- 2 whole-grain tortillas
- 1 bunch fresh spinach leaves, enough to cover the tortilla, about 1 cup
- 1/2 cup canned dark red kidney beans, drained and mashed
- 2/3 cup shredded monterey jack or cheddar cheese
- 1/2 ripe avocado, peeled and pit removed (optional)
Directions
- Put one tortilla on the plate and cover with the spinach leaves.
- Top the spinach leaves with the mashed beans.
- Top the beans with the cheese.
- If you like avocado, put a few slices on top of the cheese.
- Put the other tortilla on top of the avocado, gently pressing it down so the top half sticks. (Don’t pat it down too much or the insides will squish out!)
- Put the plate in the microwave and heat until the cheese melts, about 45 seconds. Or place a nonstick skillet over medium heat until it’s hot, then place the tortilla in the skillet. Cook until golden brown, about 1-2 minutes on each side.
- Set aside to cool a little bit: The spinach and cheese will be extremely hot!
- Cut the quesadilla into 8 triangles. Serve with salsa if desired.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 376 |
| Total Fat | 26 g |
| Saturated Fat | 11 g |
| Cholesterol | 45 mg |
| Sodium | 620 mg |
| Total Carbohydrates | 24 g |
| Dietary Fiber | 14 g |
| Total Sugars | 1 g |
| Added Sugars included | |
| Protein | 17 g |