High Protein Vegetarian Quesadilla
Elevate your meat-free meals with this High Protein Vegetarian Quesadilla, a delicious and satisfying dish packed with wholesome ingredients and bold flavors. Featuring a filling of protein-rich black beans, soft scrambled eggs, and nutrient-packed spinach, this quesadilla is layered with diced red bell pepper, red onion, and gooey melted cheddar cheese, all sandwiched between hearty whole wheat tortillas. Ready in just 20 minutes, this quick and easy recipe is perfect for a protein-boosted lunch, dinner, or post-workout meal. Serve it with your favorite toppings like salsa, sour cream, or avocado to add a flavorful finishing touch. This nutritious and vegetarian-friendly quesadilla is a crowd-pleaser you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 pieces Whole wheat tortillas
- 1 cup Black beans (cooked or canned, drained and rinsed)
- 2 pieces Large eggs
- 1 cup Shredded cheddar cheese
- 0.5 cup Red bell pepper (diced)
- 0.25 cup Red onion (finely diced)
- 1 cup Baby spinach leaves
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- Optional: salsa, sour cream, or avocado for serving
Instructions
In a medium bowl, whisk together the eggs with a pinch of salt and black pepper.
Heat half of the olive oil (1/2 tablespoon) in a nonstick skillet over medium heat. Add the eggs and cook, stirring gently, until soft scrambled. Transfer to a bowl and set aside.
In the same skillet, heat the remaining olive oil (1/2 tablespoon). Add the diced red bell pepper and red onion, and sauté for 2-3 minutes until softened.
Add the black beans and spinach leaves to the skillet. Cook for another 2 minutes until the spinach wilts and beans are heated through. Remove from heat.
Lay one whole wheat tortilla flat on a clean surface. Spread half of the shredded cheddar cheese evenly on one half of the tortilla.
Layer half of the scrambled eggs, cooked bean-and-spinach mixture, and additional cheese on top of the tortilla. Fold the tortilla in half to cover the fillings.
Heat a large skillet or griddle over medium heat. Place the folded quesadilla on the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the second tortilla and remaining ingredients.
Slice each quesadilla into wedges and serve warm with optional salsa, sour cream, or avocado on the side.
Nutrition Facts
Calories |
1275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 2811 mg | 122% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 10.9 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1078 mg | 83% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1493 mg | 32% | |
*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.
