Smashed Pinto Quesadilla
We can’t help clear your inbox, but we can make lunch a little easier: This smashed pinto quesadilla is ready in just 15 minutes.
Btw, it’s 5 Points for 1 quesadilla (yes, the whole thing), ¼ cup dip, and 1 cup veggies.
What you’ll need:
Canned pinto beans – ½ cup, drained Pickled jalapeno peppers – 1½ tsp, chopped Smoked paprika – ¼ tsp Corn tortillas – 2 items Shredded reduced-fat Mexican-style cheese – 3 tbsp Fat-free black bean dip – 2 tbsp Fat-free salsa – 2 tbsp Uncooked baby carrots – ⅓ cup Uncooked celery – ⅓ cup, cut into sticks Yellow peppers – ⅓ cup, cut into sticksHow to make it:
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.