Another great dinner for the books.
Since my workouts have been ending earlier, I have more time in the evenings to cook, which I love.
Last night, I called Ashley on my way home from the gym and we came up with a plan to make quesadillas and pinto beans. I knew I had the majority of the items at home and I’d just have to snag a few things from the store.
Overstuffed Veggie Quesadillas with Salsa Cream Sauce & Pinto Beans
You will need:
Makes 2 overstuffed or 4 regular quesadillas.
– whole grain tortillas
– 1/4 onion, diced
– 1 cup mushrooms, sliced
– 1/2 green pepper, diced
– 1/2 cup of corn
– 1/2 cup mexican cheese
– 2 T. taco seasoning
– 1/4 avocado, sliced
– 1 can pinto beans
Salsa Cream Sauce
– 2 T Fage plain greek yogurt
– 1/2 cup salsa
1.) Cut up all of the vegetables.
2.) Heat a skillet with 1 tablespoon of olive oil then add your vegetables. Let cook for about 7 minutes and then add the corn and taco seasoning.
3.) Stir together and let cook an additional 10 minutes on low to marinate.
4.) Drain and rinse the can of pinto beans. Put them in a sauce pan and heat on medium-low. Mush them up so that they’re more like refried bean texture. If they dry out, you may want to add a little hot sauce.
5.) Heat a large skillet and coat it with cooking spray. Once it’s hot, put the tortilla down and fill half with the veggies plus cheese.
6.) Fold over the other half and let cook through. Once one side is golden, flip and cook the other side.
7.) Mix the salsa and greek yogurt together top put on top of the quesadilla along with the avocado.
8.) Plate everything and serve.
I also added some fresh romaine to my dish as well.
Super easy, filling with not too many calories and delish!