A healthy version of the cheese quesadilla, resulting in a fiber-and-protein-packed meal that’s sure to satisfy even the pickiest quesadilla fans!
- 2 8 inch sprouted wheat or high-fiber tortilla
- 1/2 cup Mexican shredded cheese blend
- 1/2 cup nonfat refried black beans
- 1 Tsp taco seasoning
- 1 Roma tomato, diced
- 1/2 red onion, diced
- 1 red, orange, or yellow pepper, diced
- 2 Tbs salsa
- 2 Tbs guacamole
- Heat beans over the stove on medium heat. Add taco seasoning to taste and stir until combined.
- Heat a large pan over medium to medium-low heat, spray with olive oil cooking spray.
- Assemble quesadillas: one layer of beans (use up to ¼ cup per quesadilla), one layer of cheese, a layer of onions and peppers, and another layer of cheese (no more than ¼ cup of cheese total per quesadilla).
- Grill the quesadillas in the pan until both sides are browned and crispy and the cheese has melted. Top with diced tomatoes, 1 Tbsp guacamole and 2 Tbsp salsa. Enjoy!
Calories from Fat 109 (32%)
(19%)Total Fat 12g
(22%)Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrate 45g
(20%)Dietary Fiber 5g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.