Vegetable Quesadillas with Fresh SalsaTravis Rathbone
Packing these puppies full of veggies gives them a wallop of low-cal flavor, leaving plenty of room for queso.
Recipe information
Yield
Makes 6 servings
Ingredients
4
medium plum tomatoes, diced
1
/4 cup chopped red onion
1
/4 cup fresh cilantro, chopped
1
teaspoon fresh lime juice
1
/4 teaspoon ground cumin
1
/4 teaspoon salt
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
avocado, thinly sliced
4
cups baby spinach
1
cup reduced-fat shredded cheddar
Need to make a substitution?
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.
Nutrition Per Serving
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