Sometimes quick and easy is best and maybe all you have time for, but that doesn’t mean you have to sacrifice health.
Instead of just cheese in a quesadilla we add black beans for more protein and fiber, spinach for vitamin A and K and iron and serve with a tomato salad.
- Cook Time
- Prep Time
- 2 medium tomatoes, diced
- ½ red onion, diced
- 2 tablespoon cilantro, chopped
- 1 lime, juiced
- 5 tablespoons extra virgin olive oil, divided
- 8 ounces fresh spinach, chopped (about 8 cups raw)
- 2 garlic cloves, grated
- Kosher salt
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 8 (8-inch) whole wheat tortillas
- In a small bowl combine tomatoes, red onion, cilantro, lime juice and 1 tablespoon evoo, mix well and set aside.
- Heat 1 tablespoon evoo in a large cast iron or nonstick skillet over medium-high heat until shimmering. Add spinach and garlic, season with salt, and cook, stirring, until wilted, about 1 minute. Squeeze out any accumulated liquid and transfer to a bowl.
- Add black beans and cheese to spinach and mix to combine. Spread a heaping ¼ cup mixture evenly over half of one tortilla, leaving a 1/2-inch border. Fold tortilla over and seal edges by pressing down firmly. Repeat with remaining filling and tortillas.
- Heat remaining 3 tablespoons evoo in same skillet over medium heat until shimmering. Carefully add folded tortillas and cook until golden brown on first side, about 2 minutes. Flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.
- Transfer quesadillas to a paper towel to drain. Cut into triangles and serve immediately with tomato salad.
- Serving Size: 1 serving
- Calories: 606
- Carbohydrate Content: 67.7 g
- Cholesterol Content: 30 mg
- Fat Content: 29.6 g
- Fiber Content: 14.4 g
- Protein Content: 23.3 g
- Sodium Content: 524 mg
- Sugar Content: 2.9 g