Heart-Healthy Beef Quesadillas
Elevate your Taco Tuesday with these Heart-Healthy Beef Quesadillas—packed with flavor and nutrition! Made with lean ground beef, fiber-rich whole wheat tortillas, and reduced-fat cheddar cheese, this recipe combines wholesome ingredients without sacrificing indulgence. The addition of fresh spinach, diced bell peppers, and aromatic spices like cumin and garlic powder ensures every bite is bursting with vibrant taste. Sautéed to perfection and folded into golden-crispy tortillas, these quesadillas offer a satisfying crunch with a melty, savory filling. Topped with creamy avocado and fresh cilantro, they make for an irresistible, guilt-free meal that’s ready in under 35 minutes. Perfect for busy weeknights or as a crowd-pleasing appetizer, this heart-smart dish proves delicious and nutritious can go hand-in-hand.
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Recipe Information
Ingredients
- 0.5 pound lean ground beef (95% lean)
- 4 pieces whole wheat tortillas
- 1 cup reduced-fat shredded cheddar cheese
- 1 medium red bell pepper, diced
- 1 medium yellow onion, diced
- 1 cup fresh spinach, finely chopped
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- 0.25 cup fresh cilantro, chopped
- 1 medium avocado, sliced
Instructions
Heat the olive oil in a large non-stick skillet over medium heat. Add the diced onion and red bell pepper, sautéing until the onion becomes translucent, about 3-4 minutes.
Add the lean ground beef to the skillet. Cook until browned, breaking it up into small pieces with a spatula, about 5-7 minutes.
Stir in the ground cumin, garlic powder, and black pepper. Mix well to combine the spices with the beef and vegetables.
Add the chopped spinach to the skillet, stirring until the spinach wilts and is well mixed with the beef, about 2 minutes.
Remove the beef mixture from the heat and allow it to cool slightly. Sprinkle fresh cilantro over the mixture and stir to combine.
Lay out the tortillas on a clean surface. Evenly distribute the beef mixture onto one half of each tortilla. Top with shredded cheddar cheese.
Fold each tortilla in half over the filling to create a semicircle.
Wipe the skillet clean and return to medium heat. Cook each quesadilla for about 2-3 minutes on each side, or until the tortillas are golden brown and the cheese has melted.
Once cooked, transfer the quesadillas to a cutting board. Use a sharp knife to slice each into wedges.
Serve with slices of fresh avocado on the side.
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 2256 mg | 98% | |
| Total Carbohydrate | 137.9 g | 50% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 14.8 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1170 mg | 90% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2928 mg | 62% | |
*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.
