Recipe: 10-Minute Quesadillas

Ingredients

1 whole whole-grain flour tortilla (about 8″ diameter)
½ cup freshly grated cheddar cheese
¼ cup cooked black beans or pinto beans, rinsed and drained
1 tablespoon chopped red bell pepper or jarred roasted bell pepper or a few thinly sliced cherry tomatoes
1 tablespoon chopped red onion or green onion
1 tablespoon chopped pickled jalapeño (if you like heat)
1 teaspoon avocado oil, melted butter or extra-virgin olive oil, for brushing

to taste Salsa, pico de gallo, guacamole or strips of avocado, sour cream, hot sauce, chopped fresh cilantro

Heat a medium skillet over medium heat and warm the tortilla for about 30 seconds, flipping halfway.
Sprinkle half of the cheese on one half of the tortilla and cover with the remaining fillings: beans, bell pepper, onion, and jalapeño.
Sprinkle the remaining cheese over the fillings and fold the tortilla over to enclose them.
Brush the top of the quesadilla with oil and carefully flip it with a spatula.
Cook until golden and crispy on the bottom, about 1 to 2 minutes, then brush the top with oil and flip to cook the other side.
Remove from heat and let cool for a minute before slicing into 3 pieces.
Serve promptly with any desired sauces or garnishes.

Servings

1 quesadilla (3 slices)

Calories

300

Total fat

15g

Total carbohydrates

30g

Total protein

12g

Sodium

300mg

Cholesterol

30mg