Spinach and Black-Eyed Pea Quesadillas
Spicy Yogurt Coleslaw
Ingredients
- 1 (5-oz) pkg baby spinach
- ½ red bell pepper, sliced
- 1 shallot, minced
- 2 Tbsp olive oil, divided
- ½ (16-oz) can black-eyed peas, drained and rinsed
- ½ tsp Southwest seasoning
- 6 organic soft taco-size flour tortillas (preferably whole wheat)
- ½ cup vegan shredded mozzarella cheese
- ½ cup refrigerated salsa
Instructions
- Preheat oven to 450°F; Place a large baking sheet in oven while preheating.
- Cook spinach, bell pepper, and shallot in 1 Tbsp hot oil in a large skillet over medium-high heat 2 to 3 minutes or until spinach is just wilted. Stir in peas and Southwest seasoning; cook 1 to 2 minutes or until thoroughly heated.
- Arrange 3 tortillas on a flat surface. Spread spinach mixture over tortillas; sprinkle with cheese, and cover with remaining tortillas. Brush both sides of quesadillas with 1 Tbsp olive oil.
- Transfer quesadillas to preheated baking sheet. Bake 8 minutes or until crisp and golden brown.
- Cut into wedges. Serve with salsa.
Side Dish Ingredients
- ½ (16-oz) pkg tricolor coleslaw
- 2 radishes, cut into half-moons
- 3 Tbsp vegan plain yogurt
- 1 tsp hot sauce
- ½ tsp fresh lime juice
- ⅛ tsp salt
Side Dish Instructions
- Combine coleslaw and radishes in a bowl; whisk together yogurt, hot sauce, lime juice, and salt.
- Pour dressing over coleslaw, and toss; chill until ready to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
477
|
25
|
502
|
| Fat (g) | 19 | 0 | 19 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 12 | 1 | 13 |
| Carb (g) | 66 | 5 | 71 |
| Fiber (g) | 7 | 2 | 9 |
| Sodium (mg) | 823 | 181 | 1004 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
