Mushroom and Manchego Quesadillas

• 2 jalapeño chiles
• 2 tsp. canola oil
• 6 oz. cremini mushrooms, sliced (1 1/2 cups)
• 1/4 tsp. ground black pepper
• 4 (8-inch) whole-wheat tortillas
• 6 Tbs. shredded manchego cheese
• 1/2 cup prepared salsa verde
• Cilantro sprigs for garnish, optional

DIRECTIONS

1. Preheat broiler. Broil jalapeños on foil-lined baking sheet 15 minutes, or until blackened, turning once. Transfer to bowl, cover, and let stand 15 minutes. Peel, remove seeds, and coarsely chop.
2. Heat oil in skillet over medium-high heat. Add mushrooms and pepper, and sauté 3 minutes, or until browned.
3. Sprinkle 2 tortillas with 3 Tbs. cheese. Top with jalapeños, mushrooms, and remaining tortillas. Broil on baking sheet 2 to 3 minutes per side. Serve with salsa verde. Garnish with cilantro, if using.

Serves 4
Serving:  1 Quesadilla

Calories:  227
Fat:  7g
Carbs:  44g
Protein:  9g

Black Bean and Quinoa Quesadillas

1⁄2 cup quinoa, rinsed
1 cup water
1 400g can black (or red kidney) beans
4 large flour or corn tortillas
3⁄4 cup grated cheddar cheese

 

1. Measure the quinoa and water into a small saucepan.
2. Bring the quinoa to a boil. Reduce to a slow simmer, cover and cook for 15 minutes until the water is fully absorbed. Set the pan aside.
3. In a separate saucepan, warm up beans over low-medium heat.
4. Warm a cast-iron frypan over high heat.
5. Place a tortilla in the skillet until barely warm, then flip.
6. Spoon about 1⁄4 of the cooked quinoa and black beans over half the tortilla.
7. Sprinkle about 1⁄4 of the cheese over the black beans.
8. Fold the top of the tortilla down.
9. Cook for about 1 minute on one side. Flip and cook for another minute.
10. Repeat with remaining tortillas.

Serves:  4

Serving:  1 Tortilla

Calories:  416

Fat:  10.5g

Carbs:  61.6g

Protein:  19g