February is #AmericanHeartMonth and in honor of a heart-healthy lifestyle we are sharing this Whole Wheat Quesadilla recipe. Try it as a snack or for dinner!
mushrooms* 1 cup, sliced
green bell pepper * 1, diced
spinach* 1 cup, stems removed
garlic 1 clove, finely diced
black beans 1 15-ounce can,rinsed and drained
whole wheat tortillas 1 package
low-fat mozzarella ½ cup, cheese shredded
olive oil 1 Tablespoon
Prepare the mushrooms, green bell pepper, spinach and garlic. 2) Set aside mushrooms, half green bell pepper and spinach. 2) Drain the beans and heat in a medium saucepan. 3) Add garlic and half of the green pepper to the beans, stirring occasionally until vegetables soften. 4) Remove from heat. 5) Let bean mixture cool slightly and mash into a paste. 6) Spread ¼ cup of the bean mixture on a tortilla, top with ¼ cup of the raw veggies, 2 tablespoons shredded cheese, and top it with another tortilla. 7) Heat a small amount of olive oil in a pan to prevent
sticking, heat the quesadilla to melt the cheese, turning once. Serve immediately with a glass of water and enjoy!
*Simple Substitutions: Have everyone in your family choose their favorite vegetable to add to the quesadilla!