Chipotle Black Bean and Shrimp (or chicken) Quesadilla

Dinner (main courses: pot roast, lasagna etc.)

Chipotle Black Bean and Shrimp (or chicken) Quesadilla

Postby mrs.shea » Fri Mar 08, 2013 2:10 pm

Chipotle Black Bean and Shrimp Quesadilla

2 100% whole wheat taco-sized tortillas
1/3 cup canned black beans, rinsed
1/2 chipotle pepper in adobo sauce, diced
1/2 tsp extra-virgin olive oil
3 oz cooked salad shrimp or cooked shrimp that have been roughly chopped (or sub shredded chicken)
1/4 cup 2% Monterrey Jack, shredded (I usually use shredded Mexican blend cheese because I can't usually find just Monterey Jack)
cooking spray
1.5 oz (about 2 Tbsp) edamame guacamole (recipe on website or use regular guacamole)

Mash together the black beans, chipotle in adobo, and olive oil in a small bowl using the back side of a fork. Set aside. Rinse salad shrimp and pat dry with a paper towel.

Spray a griddle or nonstick skillet with cooking spray and warm over medium heat. Place one tortilla on the cooking surface and spread the bean mixture in an even layer using the back of a fork. Sprinkle with half of the cheese. Layer on the salad shrimp, distributing them evenly. Sprinkle with remaining cheese and top with the second tortilla.

Cook the quesadilla about 3-4 minutes or until browned on one side. Flip and cook an additional 2-3 minutes, or until tortilla is browned. Remove from heat and allow to rest 1-2 minutes. Slice into fourths and serve with edamame guacamole.

Yield: 2 serving (1/2 of the quesadilla with 2 Tbsp edamame guacamole each).
Nutrition Information (per serving): 330 calories; 13 g. fat; 64 mg. cholesterol; 578 mg. sodium; 31.1 g. carbohydrate; 9.4 g. fiber; 21.7 g. protein

Speed it up by buying fat-free or reduced fat refried black beans - no need to mash!

Keywords: quickeasy, kidfriendly, nobake

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