Vegetable Quesadillas with Fresh Salsa
- 4 medium plum tomatoes, diced
- 1/4 cup chopped red onion
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon fresh lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 can (15 ounces) low-sodium red kidney beans, rinsed and drained
- 1 tablespoon chopped chipotle chiles in adobo
- 4 fat-free 8-inch flour (or whole-wheat) tortillas
- 1 avocado, thinly sliced
- 4 cups baby spinach
- 1 cup reduced-fat shredded cheddar
- This recipe is vegetarian
- Produce
- Avocado (1)
- Baby spinach (4 cups)
- Cilantro, fresh (1/4 cup)
- Cumin, ground (1/4 teaspoon)
- Kidney beans, low-sodium red (1 can)
- Plum tomatoes, medium (4)
- Red onion (1/4 cup)
- Canned Goods
- Chipotle chiles in adobo (1 tablespoon)
- Cooking & Baking
- 8-inch flour, fat-free (4)
- Salt (1/4 teaspoon)
- Drinks
- Lime juice, fresh (1 teaspoon)
- Dairy
- Cheddar, reduced-fat (1 cup)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published January 31, 2013 (2 weeks ago).
50 people saved this recipe.
