Cannellini Bean & Mozzarella Quesadilla

Ingredients

• 1 tsp Extra Virgin Olive Oil

• 2 tbsps Shallot (chopped)

• 1/2 cup Cannellini Beans (cooked)

• 1/2 tsp Chili Powder

• 2 Corn Tortilla (small)

• 2 ozs Mozzarella Cheese (shredded)

• 1 tbsp Cilantro (chopped)

Directions

1. Heat the oil in a small pan over medium heat. Once hot, add the shallots, beans, and chili powder. Sauté for three minutes or until the shallots have softened. Remove from the pan.

2. Wipe out the pan and return to medium heat.

3. Add one tortilla to the pan and sprinkle with cheese. Add the bean mixture and top it with the other tortilla. Press down on the quesadilla to flatten it.

4. Cook for three to five minutes, flipping halfway, or until the quesadilla is browned on both sides and the cheese has melted. Cut into quarters and garnish with cilantro. Enjoy!

Notes

• Leftovers: Best enjoyed fresh. Refrigerate in an airtight container for up to three days.

• Serving Size: One serving is one quesadilla.

• Make it Vegan: Use plant-based cheese.

• More Flavor: Serve with salsa, sour cream and/or guacamole.

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Nutrition Facts

Makes 1 Serving

Nutrients per serving: Calories: 450 | Protein: 18 grams | Fiber: 9 grams | Carbohydrates: 53 grams | Fat: 16 grams | Sugar: 3 grams