Directions:
- 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
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.87 Kcal (921 kJ) | ||
| Calories from fat | 77.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.59g | 13% | |
|---|---|---|---|
| Cholesterol | 11.04mg | 4% | |
| Sodium | 502.39mg | 21% | |
| Potassium | 565.93mg | 12% | |
| Total Carbs | 26.52g | 9% | |
| Sugars | 3.37g | 13% | |
| Dietary Fiber | 5.3g | 21% | |
| Protein | 11.12g | 22% | |
| Vitamin C | 22.2mg | 37% | |
| Iron | 2.2mg | 12% | |
| Calcium | 223.7mg | 22% | |
| Amount Per 100 g | |||
| Calories | 66.62 Kcal (279 kJ) | ||
| Calories from fat | 23.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.6g | 13% | |
|---|---|---|---|
| Cholesterol | 3.34mg | 4% | |
| Sodium | 152.21mg | 21% | |
| Potassium | 171.47mg | 12% | |
| Total Carbs | 8.03g | 9% | |
| Sugars | 1.02g | 13% | |
| Dietary Fiber | 1.61g | 21% | |
| Protein | 3.37g | 22% | |
| Vitamin C | 6.7mg | 37% | |
| Iron | 0.7mg | 12% | |
| Calcium | 67.8mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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