Vegetable Quesadillas with Fresh Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Packing these puppies full of veggies gives them a wallop of low-cal flavor, leaving plenty of room for queso. 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 |
Directions:
1. 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.
2. 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
|
|