Cheesy Pinto Bean Quesadillas
10min
15min
1
1500
Chef's Note
For a crispier quesadilla, spray the outside of the tortilla with a little cooking spray before placing in the pan. You can also prepare the bean mixture ahead of time and store it in the refrigerator for up to 3 days for even quicker meal prep.
Tags
Ingredients
4 tortillas whole wheat tortillas (10-inch)
2 cups canned pinto beans, drained and rinsed
1/2 cup parmesan cheese, grated
1 cup mozzarella cheese, shredded
1 cup cottage cheese
8 oz grilled chicken breast, diced
1 medium red bell pepper, diced
2 cups spinach, chopped
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup salsa (for serving)
1/4 cup Greek yogurt (for serving)
Instructions
- 1
In a bowl, mash 2 cups of pinto beans with a fork, leaving some beans whole for texture.
- 2
Add 1 teaspoon of garlic powder, 1 teaspoon of cumin, 1/2 teaspoon of paprika, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the beans and mix well.
- 3
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat and add the diced red bell pepper. Cook for 2-3 minutes until slightly softened.
- 4
Add 2 cups of chopped spinach to the skillet and cook until wilted, about 1 minute. Remove vegetables from the skillet and set aside.
- 5
In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat.
- 6
Place one tortilla in the skillet and spread 1/4 of the bean mixture on half of the tortilla.
- 7
Sprinkle 2 oz of diced chicken breast, 1/4 of the cooked vegetables, 2 tablespoons of parmesan cheese, 1/4 cup of mozzarella cheese, and 1/4 cup of cottage cheese over the beans.
- 8
Fold the empty half of the tortilla over the filling and cook until golden brown, about 2-3 minutes per side.
- 9
Repeat steps 6-8 with the remaining tortillas and fillings to make 4 quesadillas.
- 10
Cut each quesadilla into triangles and serve with 1/4 cup of salsa and 1/4 cup of Greek yogurt on the side.
Nutrition Information (per serving)
1500
165g
98g
50g
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