You can vary this flat-belly recipe by opening the tortilla to make it a pizza. Or skip the tortilla, add a few greens, and create a colorful salad.
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 6 servings
1/2 jalapeño, seeded
1 clove garlic
1/2 cup canned no-salt-added crushed tomatoes
1/2 lime, juiced
1 teaspoon canola oil
1/2 cup mushrooms
1/2 red onion, peeled and diced
1 yellow bell pepper, thinly sliced
1 can low-sodium black beans, rinsed and drained
1 cup kale, chopped
Six 6-inch whole-wheat tortillas
4 ounces pepper jack cheese, shredded
1 mango, thinly sliced
1 California (Hass) avocado, thinly sliced
1/4 cup cilantro, chopped
In a food processor or blender, process the jalapeño and garlic. Add the crushed tomatoes and lime juice and mix until smooth.
On a nonstick grill pan, heat the oil over medium heat and sauté the mushrooms, onion, and bell pepper.
Stir in the black beans and kale and cook until heated. Remove the vegetables and beans from the pan and set aside in a bowl.
Place a tortilla on the grill pan, and layer one-quarter of the cheese, sautéed vegetables and beans, mango, avocado, and cilantro.
Fold the tortilla in half, gently pressing down to form a quesadilla.
Allow the quesadilla to get crispy on one side and flip to toast the other half.
Cut the tortilla into three even triangles and serve hot.
Repeat Steps 4 through 7 with each of the remaining tortillas.
Per serving: Calories 275 (From Fat 109); Fat 12g (Saturated 4g); Cholesterol 17mg; Sodium 314mg; Carbohydrate 35g (Dietary Fiber 8g); Protein 12g.