I love a good quesadilla but sometimes I just feel so blahhhh after I eat them because of all of the cheese and grease and sauces!! So I tried to make a healthier ish version and it turned out pretty good! I was making them for my roommates and one of them actually said “if this was at a restaurant, would hands down go back and get it again” so yeah I’d call that a win!
The recipe:
In a pan over medium heat, brown the ground turkey. Once mostly cooked, add onion, mushrooms, bell pepper, and corn. Sauté for 4–5 minutes until veggies are soft. Stir in taco seasoning to taste.
Heat a tortilla in a separate pan and sprinkle a thin layer of cheese on one side. Add turkey-veggie mixture on top, followed by a second sprinkle of cheese. Place the second tortilla over the filling and press gently with a spatula.
Cook until the bottom is golden and crispy, then flip and toast the other side.
While quesadilla cooks, mash black beans with salt, pepper, and a squeeze of lime in a small bowl. In another bowl, mix Greek yogurt (or mayo) with sriracha to create a drizzle sauce.
Slice quesadilla, drizzle with spicy yogurt sauce, and serve with black bean mash for dipping. Enjoy!
Ground Turkey and Veggie Quesadilla
Ingredients
- 2 low-carb tortillas Trader Joe’s recommended
- 1/2 lb ground turkey
- 1/4 cup finely chopped onion
- 1/4 cup sliced mushrooms
- 1/4 cup canned corn drained
- 1/4 cup chopped bell pepper
- 1/4 cup black beans mashed
- 1/2 cup shredded cheese cheddar or Mexican blend
- 1 –2 tsp taco seasoning
- 1 –2 tbsp Greek yogurt or mayo
- 1 –2 tsp sriracha
- Salt, pepper, lime juice (for black bean mash)
Instructions
- In a pan over medium heat, brown the ground turkey. Once mostly cooked, add onion, mushrooms, bell pepper, and corn. Sauté for 4–5 minutes until veggies are soft. Stir in taco seasoning to taste.
- Heat a tortilla in a separate pan and sprinkle a thin layer of cheese on one side. Add turkey-veggie mixture on top, followed by a second sprinkle of cheese. Place the second tortilla over the filling and press gently with a spatula.
- Cook until the bottom is golden and crispy, then flip and toast the other side.
- While quesadilla cooks, mash black beans with salt, pepper, and a squeeze of lime in a small bowl. In another bowl, mix Greek yogurt (or mayo) with sriracha to create a drizzle sauce.
- Slice quesadilla, drizzle with spicy yogurt sauce, and serve with black bean mash for dipping. Enjoy!
