VEGETABLE QUESADILLAS WITH FRESH SALSA RECIPE - (4.5/5)

Vegetable Quesadillas with Fresh Salsa Recipe - (4.5/5) image

Provided by á-48535

Number Of Ingredients 12

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4 medium plum tomatoes, diced
1/4 cup red onion, chopped
1/4 cup fresh cilantro, chopped
1 teaspoon lime juice, freshly squeezed
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 (15 ounce) can low-sodium red kidney beans, rinsed and drained
1 tablespoon chipotle chiles in adobo sauce, chopped
4 (8-inch) flour tortillas, fat-free or whole wheat
1 avocado, thinly sliced
4 cups baby spinach
1 cup reduced-fat shredded cheddar

Steps:

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.