Spinach & Cheese Quesadillas with Avocado Dip
15min
15min
5
571
Chef's Note
For a time-saving tip, you can prepare the bean mixture and avocado dip a day ahead and store in the refrigerator. Just add a little lime juice on top of the avocado dip to prevent browning. For extra crispy quesadillas, try using a panini press if you have one!
Tags
Ingredients
10 large whole wheat tortillas
4 cups fresh spinach
2 cups low-fat mozzarella cheese
1 cup reduced-fat cheddar cheese
1 large red bell pepper
1 medium red onion
2 cans (15 oz each) black beans
2 teaspoons cumin
1 teaspoon garlic powder
1 to taste olive oil spray
3 large ripe avocados
1 cup Greek yogurt
2 whole lime
1/2 cup cilantro
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Drain and rinse 2 cans of black beans. Place in a bowl and mash lightly with a fork, leaving some beans whole for texture.
- 2
Dice 1 red bell pepper and 1 medium red onion into small pieces.
- 3
In a large bowl, combine the black beans, diced red bell pepper, and red onion. Add 2 teaspoons of cumin, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well.
- 4
Wash and roughly chop 4 cups of fresh spinach.
- 5
For the avocado dip, scoop the flesh of 3 large avocados into a food processor. Add 1 cup of Greek yogurt, the juice of 2 limes, 1/2 cup chopped cilantro, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Process until smooth and creamy.
- 6
To assemble each quesadilla, place a whole wheat tortilla on a clean surface. Spread about 1/4 cup of the bean mixture on half of the tortilla.
- 7
Top the bean mixture with a small handful of chopped spinach, 2 tablespoons of mozzarella cheese, and 1 tablespoon of cheddar cheese.
- 8
Fold the tortilla in half to create a half-moon shape.
- 9
Heat a large non-stick skillet over medium heat and lightly coat with olive oil spray.
- 10
Cook each quesadilla for about 2-3 minutes per side, until the tortilla is crispy and the cheese is melted.
- 11
Repeat with remaining tortillas and filling.
- 12
Cut each quesadilla into 2-3 wedges and serve with the avocado dip on the side.
Nutrition Information (per serving)
571
49g
56g
17g
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