Quick and Dirty “Quesadillas”

I’m not sure if this is technically a quesadilla, but it is great whatever it is. This is a great dinner idea for when you’re in a rush and don’t have a lot of time to put dinner together. That is, this is quick if you have two large pans so that you can cook both of these “quesadillas” at the same time.

Ingredients (2 servings):

• 2 Ezekiel tortillas (typically found in the frozen section of your grocery store)
• 1 cup black beans
• 1/4 avocado
• 1/2 cup shredded fat-free mozzarella
• 2 to 4 oz. turkey breast lunch meat (I’m not a big meat eater, so I just use one slice in each quesadilla… give the lunch meat a try! It’s good).
• ½ bell pepper (chopped)
• 6 cherry tomatoes
• ½ cup plain nonfat Greek yogurt (for a dipping sauce)
• Red chili pepper flakes, salt, and pepper to taste

Directions:

• Set both skillets onto large burners and turn the heat to low.
• Spray each skillet with nonstick spray.
• Place a frozen tortilla in each pan.
• Tear the lunch meat up a little so that it can be evenly distributed over the surface of each tortilla.
• Spread ½ cup of black beans into an even layer on each tortilla.
• Chop a green bell pepper and then place ¼ cup of bell pepper in an even layer on each tortilla.
• Chop the avocado and then place half in an even layer on each tortilla.
• Chop the cherry tomatoes and then place half in an even layer on each tortilla.
• Sprinkle ¼ cup cheese onto each tortilla.
• Add seasons as desired
• Use a spatula to help you flip half of the tortilla over.
• Serve with Greek yogurt as an optional dipping sauce.

Nutrition:

This graphic is a screen capture of this meal in my My Fitness Pal food log. All of the nutrients are based on one serving, which is half of this recipe.