Lightened Up Corn and Bean Quesadillas with Avocado-Mango-Chipotle Salsa
This is the type of meal that in a restaurant could be a major diet de-railer. Fortunately, I’ve got a lightened up version that’s easy and ready in 15 minutes. An overview of the nutritional stats is provided in the blog post and is an easy meal to keep under 350 calories. The dish is vegetarian, or keep vegan by using vegan cheese. Plant-based meals like this that are full of fiber from the beans, corn, mango, avocado, and tortilla shells keep you full for a long time. The healthy fat in the avocado, and the protein in the beans and cheese, make the quesadillas hearty and satisfying.
Avocado-Mango-Chipotle Salsa – Combine all ingredients in a small bowl, tossing gently to mix thoroughly.
Taste salsa and adjust chipotle seasoning, salt, pepper, or lime juice ratios if necessary. Cover with plasticwrap to help prevent oxidation of avocado; set aside while preparing the quesadilla. Salsa is best fresh, but extra will keep for up to 2 days airtight in the refrigerator, although some oxidation will occur.
Corn and Bean Quesadillas – Place one fajita shell into a non-stick skillet.
Spoon on salsa in an even flat layer, leaving a small bare 1/2-inch margin around the perimeter.
Evenly sprinkle with cheese.
Top with the other fajita shell.
Turn stove to medium-high heat, and once pan is warm, cook for about 3 minutes on first side. If you have a lid, cover skillet to encourage cheese to melt.
Uncover skillet, flip quesadilla over, and cook on second side for 1 to 3 minutes, or until done to taste preference.
Transfer quesadilla from skillet to plate, top with Avocado Mango Chipotle Salsa, and serve immediately. Quesadillas are best warm and fresh.