Red Bean Quesadilla

15 min · Serves 4

From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion

What goes in

• 48-inch whole wheat tortillas
• 1 cupfrozen spinach
• ½ cupshredded Monterey Jack or Cheddar cheese
• 1avocado (optional)
• 1 canlow-sodium red kidney beans
• garlic powder or dry herbs (optional)

How to cook it

1. Using a fork, mash beans in a bowl until slightly chunky. Add no-salt seasonings such as garlic powder and dried or fresh herbs, if desired.
2. Place 1 tortilla on a plate and top with half the mashed beans.
3. Top the beans with 1/2 cup of the spinach.
4. Top the spinach with half the cheese.
5. Top the cheese with half the avocado. (optional)
6. Put the other tortilla on top of the avocado, gently pressing it down so the top half sticks.
7. Repeat with the remaining 2 tortillas.
8. Place a nonstick skillet on the stove over medium and heat until warm, then place 1 quesadilla in the dry skillet. Cook until golden brown, about 1 to 2 minutes on each side. (Or put the plate in the microwave and heat until the cheese melts, about 45 seconds.)
9. Repeat with the remaining quesadilla.
10. Cut each quesadilla into quarters. Serve warm.

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