Vegetable Quesadillas with Fresh Salsa

Name: Vegetable Quesadillas with Fresh Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 avocado, thinly sliced; 946 milliliters baby spinach; 425 grams can low-sodium red kidney beans, rinsed and drained; 1 Tbsp chopped chipotle chiles in adobo; 59 milliliters fresh cilantro, chopped; 0 teaspoons ground cumin; 1 teaspoon fresh lime juice; 237 milliliters reduced-fat shredded cheddar; 4 mediums plum tomatoes, diced; 59 milliliters chopped red onion; 0 teaspoons salt

The recipe Vegetable Quesadillas with Fresh Salsan is ready in roughly 45 minutes and is definitely an excellent gluten free and vegetarian option for lovers of Mexican food. This recipe serves 6. One portion of this dish contains roughly 10g of protein, 7g of fat, and a total of 157 calories. A mixture of chipotle chiles in adobo, baby spinach, kidney beans, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a budget friendly hor d'oeuvre.

Instructions

In a bowl, combine tomatoes, onion,cilantro, juice, cumin and salt. In a secondbowl, mash beans; stir in chipotle.Working one at a time, top half of eachtortilla with 1/4 avocado slices, 1/4 beanmixture, 1 cup spinach and 4 tablespoons cheese;fold in half.

Ingredients you will need

Avocado Slices

Chipotle Chiles

Cilantro

Tomato

Spinach

Cheese

Beans

Cumin

Juice

Onion

Salt

Equipment you will use

Bowl

Heat a large nonstick skilletover medium-high heat; add 1 quesadillaand cook, flipping once, until both sidesare brown and crispy, 1 to 2 minutes perside. Repeat with remaining quesadillas.

Let cool slightly; cut each quesadillainto 3 wedges; serve with tomato salsa.

Ingredients you will need

Tomato

Salsa

Self

Equipment

Bowl

Ingredients

Servings:

avocado, thinly sliced 946milliliters

baby spinach 425grams

can low-sodium red kidney beans, rinsed and drained 1Tbsp

chopped chipotle chiles in adobo 59milliliters

fresh cilantro, chopped 0teaspoons

ground cumin 1teaspoon

fresh lime juice 237milliliters

reduced-fat shredded cheddar 4mediums

plum tomatoes, diced 59milliliters

chopped red onion 0teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.