Makes 4-6 folded tortillas
Cooking healthier meals can sometimes involve a lot of trial and error. I’ve been trying to come up with a winning quesadilla for months with limited success. They often come out looking great, but tasting bland.
After much persistence and quite a few boring meals, I’ve come up with a healthy quesadilla worthy of putting into regular rotation. It’s surprisingly quick and easy to make, now that all of the experimentation is done.
It’s always inspiring to me when my efforts yield new, healthy meal choices that I can savor and share. Here’s to ongoing perseverance with your healthy-living efforts!
1 bag 8″ whole wheat tortillas
1 15 or 16 oz can refried beans, either pinto or black beans (low-fat and vegetarian varieties are available in the natural food sections of many grocery stores)
1 small red pepper, sliced into thin strips
1 bunch of scallions, finely diced
1 clove of garlic (omit if there’s garlic in the refried beans)
1-2 cu fresh baby spinach
3/4 cu frozen corn (Trader Joe’s or Whole Foods fire-roasted corn adds some smoky flavor. Regular frozen corn is also good)
1/8 tsp cayenne pepper (optional)
1 tsp oil of choice
Heat oil in a pan over medium heat and cook scallions and garlic until lightly browned.
Add in refried beans and frozen corn and heat until just warmed. Stir cayenne pepper into bean mixture.
Heat a large nonstick pan over medium heat. No oil is needed, really!
While pan is heating, lay a tortilla onto a plate and spread a few tablespoons of the bean mixture across half of the tortilla. Then layer on a few red pepper slices and enough spinach leaves to cover the half.
Fold tortilla over and flatten it, pressing edges together to form a loose seal.
Place the folded tortilla on the pan and cook for about 2½ minutes on each side, flipping a few times to make sure it doesn’t burn.
Make enough quesadillas to eat at one meal. Any unused bean mixture can be refrigerated until you’re ready to make another round. It’s a great weeknight meal that can be made in 5 to 10 minutes.
Serve topped with salsa, guacamole or vegan sour cream.
Gwen Coveny is an enthusiastic foodie with a focus on creative, vegetarian entrees and healthy treats. She spends countless hours experimenting with recipes and she finds joy in getting friends and family to try new things. Stay tuned for more culinary inspiration from Gwen in 2015.