These quesadillas make lunch time dreams come true. They are packed with mushrooms, spinach, pinto beans, red onions, chipotle peppers, and plenty of cheese. Delicious and packed with veggies so it's a quesadilla you can feel good about eating. Now in terms of the quesadilla itself, you can mix things up by adjusting he amount of heat by using more or less chipotle. You can also sub in a different cheese - goat cheese would be incredible. And you can swap in black beans if you prefer those, add some corn, or squash in some avocado since they make everything better.
Chipotle Mushroom and Spinach Quesadillas
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- 2 cups spinach
- 1/2 cup mushrooms
- 1/3 cup canned pinto beans, drained and rinsed
- 1/4 cup red onion
- 1 tbsp chipotle peppers in adobo sauce (more to taste)
- 1/3 cup part skim mozzarella cheese
- 1 U low carb wrap
- Cooking spray
- Salt and pepper
Spray a skillet with cooking spray. Add the spinach, mushrooms, pinto beans, and red onion. Cook until tender, about 6-7 minutes, adding a touch of water if needed to prevent burning. Turn off heat and stir in the chipotle pepper in adobo. Season with salt and pepper.
Remove from and and wipe clean using a paper towel. Add the low carb wrap. Sprinkle cheese on half the wrap. Add the filling on top and then remaining cheese. Coo for 2-3 minutes per side or until lightly crispy and cheese has melted.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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