Black Bean and Spinach Quesadillas
Ingredients
- 2 avocados
- 1 Tbsp lime juice
- ½ tsp salt
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- ¼ cup olive oil, divided
- 1 (10-oz) pkg baby spinach
- 1 (15-oz) can low-sodium black beans, drained and rinsed
- 1 tsp Southwest seasoning
- 12 organic soft taco-size flour tortillas (preferably whole wheat)
- ¾ cup shredded sharp Cheddar cheese
- ¾ cup refrigerated chunky salsa
Instructions
- Preheat oven to 450°F; place 2 large baking sheets in oven while preheating. Mash avocado with lime juice and salt.
- Cook bell pepper and garlic in 2 Tbsp hot oil in a large skillet over medium-high heat 2 to 3 minutes or until crisp-tender. Stir in spinach until just wilted. Stir in beans and seasoning; cook 1 minute or until thoroughly heated.
- Arrange 6 tortillas on a clean flat surface; spread bell pepper mixture on tortillas, and sprinkle with cheese. Top with remaining 6 tortillas. Brush both sides of quesadillas with 2 Tbsp oil.
- Carefully transfer quesadillas to preheated baking sheets. Bake 8 to 10 minutes or until crisp and golden brown. Cut into wedges. Serve with guacamole and salsa.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
498
|
498
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 16 | 16 |
| Carb (g) | 68 | 68 |
| Fiber (g) | 13 | 13 |
| Sodium (mg) | 776 | 776 |
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