Make-ahead quesadillas
Photo credit: Southern Living
Ingredients.
4 flour tortillas (burrito-size)
1 can black beans (15 oz each), drained and rinsed
2 cups shredded cheese (mexican blend, cheddar, or mozzarella)
1 cup vegetables (I like baby spinach, bell peppers, and/or mushrooms)
Avocado oil spray for cooking
Protein options: Scrambled eggs or leftovers like steak, pork, or chicken work well
For serving: Guacamole, sour cream, salsa, lime wedges
Dressing
Chimichurri, salsa or Trader Joe’s cilantro lime dressing.
Instructions.
In a small bowl, combine beans, leftover protein, and dressing.
Heat a large saute pan to medium heat. Spray with avocado oil and add a tortilla to the pan. Spread 1 tbsp of dressing down one half of the tortilla. Sprinkle 1/4 cup cheese and vegetables over one half of the tortilla. Then, top with protein mixture and another 1/4 cup cheese.
Using a spatula, fold uncovered half over the half topped with ingredients and press down. Cook for 2-3 minutes then flip and cook other side for an additional 2-3 minutes.
Cut quesadilla into quarters and serve with salsa, sour cream, and lime wedges.
Meal-prep notes.
This recipe is freezer friendly. Lay quesadilla pieces flat in a large ziploc bag and freeze for up to 3 months.
To reheat, heat in an air fryer at 390 degrees F for 3-4 minutes or until crispy.
Nutrition facts.
Spinach is a great source of fiber, vitamins A/C/K, folic acid (vital for pregnant women), and calcium.
Black beans are an excellent source of fiber and protein.
For moms: Folate is an essential nutrient for pregnancy as it reduces the risk of neural tube defects.
Sources: Solid Starts, Centers for Disease Control, WebMD, VeryWell, What to Expect
