These quesadillas are little Tex-Mex sandwiches that are pan-fried and served with a quick Black Bean and Tomato salad. The variety of textures and flavors from the earthy, meaty mushrooms to the soft cheese and crisp tortillas combines to create a tasty, satisfying meal.
The mushrooms and spinach are pre-cooked, which can be done in the same skillet that will be used to cook the quesadillas or in a microwave oven.
Helpful Hints:
_ Diced fresh tomatoes can be found in the produce section of the supermarket.
_ Use 2 skillets to speed the cooking time of the quesadillas.
Countdown:
_ Make side dish and set aside.
_ Make quesadilla.
Shopping List:
To buy: 10 ounces cooked, medium, peeled shrimp, 1 small package shredded, reduced-fat cheddar cheese(ASTERISK), 1 package 6-inch corn tortillas, 1 can black beans, \ pound sliced, baby bello mushrooms, 1 bag washed, ready-to-eat spinach, 1 container diced/chopped bought tomatoes.
Staples: olive oil spray, reduced-fat oil and vinegar dressing(ASTERISK)(ASTERISK), salt, black peppercorns.
(ASTERISK) Look for low-fat cheddar cheese containing per ounce: 49 calories, 2 g fat, 1.2 g saturated fat, 174 mg sodium.
(ASTERISK)(ASTERISK) Look for reduced-fat vinaigrette or oil and vinegar dressing containing per tablespoon: 11 calories, 1 g fat, 4 mg sodium.
