Vegetable Quesadillas with Fresh Salsa
A healthy Mexican-inspired dish featuring crispy tortillas filled with mashed kidney beans, fresh spinach, avocado and cheese, served with a zesty homemade tomato salsa. Perfect for a quick vegetarian meal.
4 servings
20 min
Ingredients
- •4 medium plum tomatoes
- •¼ cup red onion
- •¼ cup fresh cilantro
- •1 teaspoon lime juice
- •¼ teaspoon ground cumin
- •¼ teaspoon salt
- •1 can low-sodium red kidney beans
- •1 tablespoon chipotle chiles in adobo
- •4 pieces flour tortillas
- •1 whole avocado
- •4 cups baby spinach
- •1 cup reduced-fat shredded cheddar
Cooking Instructions
- 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.
20 min