Red Bean and Spinach Quesadilla

Ingredients

• 4 adet tam buğday unlu tortilla (20 cm) · 558 kcal
• 1 su bardağı dondurulmuş ıspanak (çözdürülmüş ve suyu sıkılmış) · 34 kcal
• Yarım su bardağı rendelenmiş Cheddar veya kaşar peyniri · 228 kcal
• 1 adet avokado (soyulmuş, çekirdeği çıkarılmış ve doğranmış) · 250 kcal
• 1 kutu (400g) az tuzlu kırmızı fasulye konservesi, süzülmüş ve yıkanmış · 365 kcal
• Sarımsak tozu veya kuru otlar (isteğe bağlı)

Method

1. In a medium bowl, mash the red kidney beans with a fork until they are chunky but spreadable. Mix in garlic powder or dried herbs if desired.
2. Place one tortilla on a clean surface. Spread half of the mashed beans over it, then layer with half of the spinach, half of the cheese, and half of the chopped avocado. Top with a second tortilla and press down gently to seal. Repeat with the remaining ingredients to make a second quesadilla.
3. Heat a large nonstick skillet over medium heat. Place one quesadilla in the dry skillet and cook until the bottom is golden brown, about 1 to 2 minutes. Carefully flip and cook the other side until the cheese is melted and the tortilla is crispy. Repeat with the second quesadilla.
4. Cut each quesadilla into quarters and serve warm.

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