Heart-Healthy Beef Quesadilla
Elevate your Mexican-inspired dinners with this Heart-Healthy Beef Quesadilla recipe, a perfect balance of flavor and nutrition. Featuring lean ground beef, fiber-packed black beans, vibrant red bell peppers, and baby spinach, this delectable dish pairs wholesome ingredients with bold spices like cumin and chili powder for a mouthwatering punch. Wrapped in whole wheat tortillas and layered with reduced-fat cheddar cheese, these quesadillas are cooked to golden perfection for a crispy exterior that seals in the hearty filling. This quick and easy recipe, ready in just 35 minutes, is ideal for busy weeknights or casual gatherings. Garnish each quesadilla with fresh cilantro and a squeeze of lime for a refreshing twist, and enjoy a satisfying meal that’s both delicious and heart-smart. Perfect for fans of healthy comfort food!
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Recipe Information
Ingredients
- 8 ounces lean ground beef (90% lean or higher)
- 4 8-inch whole wheat tortillas
- 1 cup low-sodium black beans, drained and rinsed
- 1 medium red bell pepper, diced
- 0.5 cup red onion, finely chopped
- 2 cloves garlic, minced
- 2 cups baby spinach, chopped
- 1 cup reduced-fat shredded cheddar cheese
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the ground beef and cook until browned and fully cooked, about 5-7 minutes. Drain any excess fat.
Add the red onion, red bell pepper, and garlic to the beef in the skillet. Saute until the vegetables are tender, about 3-4 minutes.
Stir in the black beans, cumin, and chili powder. Cook for an additional 2 minutes to heat the beans through.
Add the chopped spinach to the skillet and cook until wilted, about 1-2 minutes.
Remove the skillet from heat and stir in the chopped cilantro.
In a clean skillet or griddle, heat the remaining teaspoon of olive oil over medium heat.
Place one tortilla on the griddle, sprinkle a quarter of the cheese evenly over half of the tortilla, then add a quarter of the beef and vegetable mixture over the cheese. Fold the tortilla in half to cover filling.
Cook until the tortilla is golden brown and the cheese melts, about 3-4 minutes per side. Repeat with remaining tortillas and filling.
Cut each quesadilla into wedges and serve with lime wedges for squeezing over the top.
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2343 mg | 102% | |
| Total Carbohydrate | 171.5 g | 62% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 15.8 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1323 mg | 102% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3209 mg | 68% | |
*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.
