A tasty and healthy take on regular quesadillas, these White Bean and Tuna Quesadillas with Cherry Tomato Pico are a great choice. Turkey and white beans give you protein and fiber, and the cherry tomato pico gives it a fresh, tangy kick. Great for a quick and filling meal!
Ingredients: 1 can 15 oz white beans, drained and rinsed. 1 can 5 oz tuna, drained. 1 cup shredded cheddar cheese. 1/2 cup chopped red onion. 1/2 cup chopped fresh cilantro. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 8 small flour tortillas. 2 cups cherry tomatoes, diced. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 jalapeo pepper, seeded and finely chopped. 2 tablespoons lime juice. Salt and pepper to taste. Cooking spray.
Instructions: In a bowl, combine the drained white beans and tuna. Add the shredded cheddar cheese, chopped red onion, chopped cilantro, cumin, paprika, salt, and pepper to the bean and tuna mixture. Mix well. Place a small amount of the mixture onto one half of each flour tortilla. Fold the tortillas in half to create quesadillas. Spray a large skillet or griddle with cooking spray and heat over medium-high heat. Place the quesadillas on the skillet or griddle and cook for 2-3 minutes on each side, or until they are golden brown and the cheese is melted. While the quesadillas are cooking, prepare the cherry tomato pico by combining the diced cherry tomatoes, diced red onion, chopped cilantro, jalapeo pepper, lime juice, salt, and pepper in a bowl. Mix well. Serve the White Bean and Tuna Quesadillas with the Cherry Tomato Pico on the side. Enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
Topi Dalmata