February 12, 2017
Our office has a potluck lunch every year on May 5 -- the Mexican day of the dead. We each bring in a Mexican dish. Most people just bring guacamole, salsa, or arroz con pollo (chicken with rice). I bring these quesadillas, and now they are a tradition everyone look forward to. They're actually very easy to make (and to heat in the break-room microwave), and they're healthy without seeming like a "health food."
- Prep: 15 mins
- Cook: 15 mins
- Yields: 8 servings
4 tsp olive oil
1 large onion, chopped
1 red bell sweet pepper, chopped
4 cloves garlic, chopped
1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
15-oz can tomato sauce
15-oz can kidney or black beans, drained and rinsed
8 9-inch flour tortillas
2 tbsp parsley
1 tsp cilantrol
1/2 cup grated low-fat cheddar cheese
1Cook ground turkey with olive oil and onion in large skillet until turkey is no longer pink
2Add red pepper, garlic, and all spices. Cook gently until vegetables are just tender
3Stir in tomato sauce and beans. Heat thoroughly.
4Place tortillas on greased cookie sheets. Spoon the turkey mixture evenly onto tortillas, approximately 1/4 cup per tortilla.
5Top each with 1 tbsp. grated cheese.
6Bake, uncovered, at 400 degrees for 15 minutes.