Categories: Sandwiches/Wraps
Ingredients
- - 1 cup elbow macaroni, cooked
- - 1 cup spinach, thawed
- - 1/2 cup black beans, form a can
- - 1/4 cup red onion, finely diced
- - 1/4 cup tomatoes, diced into small pieces
- - 1 tsp jalapeno, chopped (optional)
- - 1 tsp taco seasoning
- - 1 tsp lime juice, freshly squeezed
- - 1/2 cup mozarella cheese and cheddar cheese, shredded (vegan option: Daiya Mozzarella style shreds)
- - 1 tsp of salt (optional)
Directions
- Split the cheese in 2 equal parts and set aside
- In a medium pan, add 2 tsp of extra virgin olive oil
- Add 1/4 cup of diced onions and 1/4 cup of diced tomatoes. Stir for about 30 seconds
- Add 1/2 cup of canned black beans and cook for 2 minutes
- Add 1 cup of thawed spinach and 1 tsp salt. Make sure that you squeeze out all the water from the spinach
- Add 1 tsp of chopped jalapeno. This is optional
- Add 1 tsp of taco seasoning and 1 tsp of freshly squeezed lime juice
- Add 1 cup of cooked elbow macaroni
- Mix well and cook until there is all the liquid has dissipated
- Remove from heat and set aside. I like to split the macaroni salad into 2 equal parts because to make it easier when making the quesadilla.
- Place a round griddle on medium heat.
- Takes about 3 minutes for the girdle to warm up
- Spray the girdle with cooking spray and place 1 medium-sized tortilla flat on the surface
- On 1/2 of the tortilla, add the macaroni and spinach mixture
- Add the cheese on top of the mixture
- Fold the other half over the mixture and press down with a spatula gently so as not to squish out the mixture
- Place the quesadilla on a plate and cut it into half. Cut the halves into 2 pieces by cutting diagonally.
- Repeat the quesadilla process for the second quesadilla
- Serve immediately with salsa or my yogurt dressing.