realistic recipes for a nutritious kitchen

Turkey and Black Bean Quesadillas

Turkey Quesadilla

Turkey Black Bean Quesadillas – Clean & Delicious®

We’ve finished off almost all of our Turkey Day leftovers around here except for the turkey!

We’ve still got quite a bit of turkey to get through and since these quesadillas are a go-to staple in our home, I figured, why-not?

They are almost identical to my Chicken and Broccoli Stuffed Quesadillas (which has a video to go along with the recipe) only with a different filling.  That’s what’s so great about quesadillas, not only are they delicious but they are so versatile.

Quesadillas don’t have to be a greasy concoction of white flour and cheese either!  Simply use a nice whole grain tortilla (Ezekiel is still my fave) fill with some lean protein and some beans or veggies and go light on the cheese and you’ve got yourself a surprisingly quick, ‘Clean & Delicious’ meal!

Quesadillas became a quick go-to favorite around here after I had Katie and they still manage to make their way onto the weekly menu, whether it be lunch or dinner.

Turkey and Black Bean Quesadillas

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 4 oz white meat turkey, chopped into ½ inch cubes
  • ½ cup black beans, drained and rinsed
  • ¾ part skim shredded cheddar cheese
  • 2 whole grain tortillas (I used Ezekiel)
  • ½ avocado
  • The juice from ¼ of a lime
  • Fat pinch of salt

Directions:

Combine avocado with limejuice and salt.  Using a fork, give it a rough mash and set aside.

Heat turkey and black beans in a large non-stick pan over medium heat.  Once heated through, remove from the pan and place in a medium bowl.

Place tortilla in the hot pan and allow it to heat through on one side.  Flip the tortilla and sprinkle half of the cheese over one half of the tortilla.  Top cheese with turkey and black beans and then sprinkle the rest of the cheese over the top.

Using a spatula fold the tortilla over on to itself (into a half moon) and top with something heavy (ie. a weighted pan or my personal favorite, a teakettle).  Allow it to cook for a minute or two OR until the bottom is lightly browed.  Flip the tortilla and cook for another minute or two on the opposite side.

Remove quesadilla from the pan and allow it to cool for a minute or so before cutting into wedges.   Top with mashed avocado and enjoy!

Makes 2 servings.

Nutritional Analysis

Nutrients per quesadilla: Calories: 459; Total Fat: 20.7g; Saturated Fat: 6.1g; Cholesterol: 57mg; Carbohydrate: 37.2g; Dietary Fiber: 10.4g; Sugars: 0.1g; Protein: 34.1g

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3 Responses to “Turkey and Black Bean Quesadillas”

  1. #
    1
    KristenK — November 30, 2010 @ 9:10 am

    Wow, I made these for lunch except I didn’t have any leftover turkey :( So I put some diced chicken in the crock pot with a can of diced tomatoes (juice included) and chicken broth for a few hours in the morning. What a great lunch with black beans and guacamole. The Trader Joe’s Whole Wheat with Ground Flax Seed tortillas are yummy. Usually I make my own tortillas but sometimes we’re just in a pinch and need to buy them! I am really enjoying your website Dani!

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    2
    martha@simple-nourished-living.com — November 30, 2010 @ 2:52 pm

    Looks delicious and nutritious. Makes me wish we had some turkey left but finished off making homemade turkey noodle soup – one of my favorites.

  3. #
    3
    Dani — November 30, 2010 @ 4:57 pm

    KristenK – So glad you enjoyed them. I’ve never tried TJ’s Flax tortillas – they sound great, I’ll have to keep an eye out for them:).

    Martha – It is! We finally finished our turkey leftovers today!!

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