Healthy Spinach And Bean Toddler Quesadilla Recipes
SPINACH QUESADILLAS
My family gave these cheesy quesadillas oohs and aahs. Remove the spinach from the heat as soon as it wilts so it keeps a little bit of crunch. -Pam Kaiser, Mansfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, cook and stir first 6 ingredients until spinach is wilted. Remove from heat; stir in cheeses., Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream.
Nutrition Facts : Calories 281 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 585mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
HEALTHY SPINACH AND BEAN TODDLER QUESADILLA
I am always on a quest for recipes for my 16 month old that meet my "healthy" criteria and her tastes good criteria. This was a huge winner!
Provided by jennyblender
Categories One Dish Meal
Time 10m
Yield 4 quesadillas, 8 serving(s)
Number Of Ingredients 4
Steps:
- Place a tortilla down in a sprayed frying pan over medium heat.
- Add some cheddar then some beans then some spinach and top it off with a little more cheese (to help it stick).
- Let cook until just beginning to brown and cheese is melting.
- Flip over and cook to same degree on other side.
- Use your pizza cutter to slice up into little bites and serve!
Nutrition Facts : Calories 273.9, Fat 11.4, SaturatedFat 6.3, Cholesterol 29.8, Sodium 445.2, Carbohydrate 28.3, Fiber 6, Sugar 0.4, Protein 15.7
LITE BLACK BEAN AND SPINACH QUESADILLAS
This is a yummy healthy way to have quesadillas that I recieved from a vegetarian friend. The taste is fulfilling enough for those of us not on a diet!
Provided by TishT
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Sauté onion, carrot and cabbage in oil for 3-5 minutes.
- Add spinach, cilantro, beans and seasonings.
- Cook until spinach is wilted.
- Keep warm.
- Heat 1 tsp. canola oil in frying pan over medium-high heat.
- Spritz or brush a tortilla on both sides with a small amount of water.
- Place in the pan and cook until lightly browned and crisp.
- Spoon in the warm filling and double over.
- Sprinkle each quesadilla with cheese and place a dollop of yogurt and salsa on top.
Nutrition Facts : Calories 255.6, Fat 9.2, SaturatedFat 1.8, Cholesterol 5.4, Sodium 759.5, Carbohydrate 36.3, Fiber 3.3, Sugar 5.5, Protein 8.9
SPINACH AND BLACK BEAN QUESADILLAS
This recipe serves 2, but can be doubled or tripled for a larger meal. Also, different types of tortillas can be used, including flour tortillas. Some people have Quesadilla Makers - an appliance that cooks them on both sides at once and scores them for slicing. This recipe will work equally well in that type of appliance. Adjust the amount of ingredients added, following the manufacturer's instructions.
Provided by Susan Feliciano @frenchtutor
Categories Cheese Appetizers
Number Of Ingredients 9
Steps:
- Heat oil in a small skillet and sautee the onion and garlic over medium heat for 3-4 minutes. Stir in the spinach and cook until wilted. Set aside.
- Sprinkle half the cheese on 2 of the tortillas. Top each tortilla with 1/2 the sauteed vegetable mixture. Layer the black beans on top. Sprinkle with remaining cheese and cilantro. Top with the other 2 tortillas.
- Wipe out the skillet but leave some of the oil. Heat over medium-high heat. Carefully place a quesadilla in the skillet, and cook until bottom is browning and cheese is beginning to melt. Lift with large spatula, invert onto a small plate to aid in turning over. Place other side down in skillet and continue to cook until other side is browned. Repeat for second quesadilla.
- To serve, cut into fourths and serve with salsa. May add avocado or sour cream if desired.
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