Smashed pinto quesadilla with salsa-bean dip & veggies
5
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
Corn tortillas give these quesadillas richer flavor than flour ones would, and they crisp to an irresistible crunchy texture in the skillet. We mash canned pinto beans for the filling; drain the beans but don’t rinse them, as the little bit of bean liquid that clings helps them mash to a better consistency.
Ingredients
Cooking spray
2 spray(s)
Canned pinto beans
½ cup(s), drained
Pickled jalapeño peppers
1½ tsp, chopped, chopped
Smoked paprika
¼ tsp
Corn tortilla
2 tortilla(s), medium
Shredded reduced fat Mexican-style cheese blend
3 Tbsp
Fat-free black bean dip
2 Tbsp
Salsa
2 Tbsp
Baby carrots
⅓ cup(s)
Celery
⅓ cup(s), chopped, cut into sticks
Yellow bell pepper
⅓ cup(s), chopped, cut into strips
Instructions
1
In a small bowl, mash the beans to your desired consistency; add a little water or bean liquid if the mixture is too dry. Stir in the jalapeños and smoked paprika. Spread the bean mixture over 1 tortilla; top evenly with the cheese and the other tortilla. Carefully coat both sides of the quesadilla with cooking spray.
2
Heat a small nonstick skillet over medium heat. Add the quesadilla to the pan; cook until the filling is warmed through and the tortillas are toasted, 2 to 3 minutes per side.
3
Meanwhile, stir together the bean dip and salsa until well combined. Cut the cooked quesadilla into quarters. Serve with the dip and vegetables.
4
Serving size: 1 quesadilla, ¼ cup dip, and 1 cup vegetables
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