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
- 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
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.
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