Vegetable Quesadillas with Fresh Salsa
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 teaspoon salt
- 1 teaspoon fresh lime juice
- 1/4 teaspoon ground cumin
- 4 cups baby spinach
- 1/4 cup chopped red onion
- 1 avocado, thinly sliced
- 4 medium plum tomatoes, diced
- 1/4 cup fresh cilantro, chopped
- 1 can (15 ounces) low-sodium red kidney beans, rinsed and drained
- 1 tablespoon chopped chipotle chiles in adobo
- 4 fat-free 8-inch flour (or whole-wheat) tortillas
- 1 cup reduced-fat shredded cheddar
Preparation In a bowl, combine tomatoes, onion, cilantro, juice, cumin and salt. In a second bowl, mash beans; stir in chipotle. Working one at a time, top half of each tortilla with 1/4 avocado slices, 1/4 bean mixture, 1 cup spinach and 4 tablespoons cheese; fold in half. Heat a large nonstick skillet over medium-high heat; add 1 quesadilla and cook, flipping once, until both sides are brown and crispy, 1 to 2 minutes per side. Repeat with remaining quesadillas. Let cool slightly; cut each quesadilla into 3 wedges; serve with tomato salsa. Per 2 wedges: 277 calories, 8 g fat, 3 g saturated fat, 35 g carbohydrate, 7 g fiber, 13 g protein Nutritional analysis provided by Self
Preparation In a bowl, combine tomatoes, onion, cilantro, juice, cumin and salt. In a second bowl, mash beans; stir in chipotle. Working one at a time, top half of each tortilla with 1/4 avocado slices, 1/4 bean mixture, 1 cup spinach and 4 tablespoons cheese; fold in half. Heat a large nonstick skillet over medium-high heat; add 1 quesadilla and cook, flipping once, until both sides are brown and crispy, 1 to 2 minutes per side. Repeat with remaining quesadillas. Let cool slightly; cut each quesadilla into 3 wedges; serve with tomato salsa. Per 2 wedges: 277 calories, 8 g fat, 3 g saturated fat, 35 g carbohydrate, 7 g fiber, 13 g protein Nutritional analysis provided by Self
