Healthy Quesadillas
Savor the perfect balance of wholesome ingredients and bold flavors with these Healthy Quesadillas! Made with nutrient-packed whole wheat tortillas, fiber-rich black beans, vibrant red bell peppers, tender spinach leaves, and sweet corn, this recipe delivers a hearty and satisfying meal in just 20 minutes. Boosted with a hint of smoky cumin and chili powder, these quesadillas are layered with gooey part-skim mozzarella cheese for just the right amount of indulgence. Quick to prepare and brimming with colorful veggies, this dish is ideal for a light lunch, a family-friendly dinner, or even a savory snack. Serve them hot and crispy with your favorite toppings like fresh salsa, creamy Greek yogurt, or silky guacamole for an irresistible, nutritious twist on a Mexican classic. Perfect for those looking for healthy, delicious, and easy-to-make recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Whole wheat tortillas
- 1 cup Black beans (canned, drained, and rinsed)
- 1 cup Shredded part-skim mozzarella cheese
- 1 medium Red bell pepper (chopped)
- 1 cup Spinach leaves
- 1 cup Corn kernels (fresh, canned, or frozen)
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- Optional toppings: salsa, Greek yogurt, guacamole
Instructions
Heat a large non-stick skillet over medium heat and add the olive oil.
Add the chopped red bell pepper and corn kernels to the skillet. Sauté for 3-4 minutes until the vegetables are slightly softened.
Stir in the black beans, ground cumin, chili powder, salt, and black pepper. Cook for another 2 minutes and remove the mixture from the skillet. Set it aside.
Wipe the skillet with a paper towel and return it to medium heat.
Place one tortilla in the skillet and sprinkle half of the shredded cheese evenly over one half of the tortilla.
Add a layer of spinach, followed by a portion of the black bean and vegetable mixture, and top with the remaining cheese for that quesadilla.
Fold the tortilla in half, pressing gently to seal. Cook for 2-3 minutes on one side until golden and crispy, then flip and cook for another 2-3 minutes on the other side.
Repeat the process with the remaining tortillas and filling.
Cut each quesadilla into wedges and serve immediately with your choice of optional toppings like salsa, Greek yogurt, or guacamole.
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3341 mg | 145% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 28.5 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1117 mg | 86% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2274 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
