Tuna, White Bean & Spinach Quesadilla
Quesadillas are my go to lunch and snack when I haven’t planned ahead. Sometimes they are just plain cheese and sometimes they include a variety of “clean out the fridge” ingredients. Kids seem to love any finger food – and these are the perfect way to sneak some heathly into your meal plan!
Tuna, White Bean & Spinach Quesadillas
Lisa @ onceamonthmeals.com
- 8 oz cannelli beans, rinsed and drained
- 5 oz tuna, drained
- 0.125 cups red onion, chopped
- 0.125 cups mayonnaise
- 0.25 tsp garlic salt
- 2 flour tortilla shells
- 0.25 cups mozzarella cheese, shredded
- 0.50 cups baby spinach leaves, chopped
In a food processor, blend tuna, white beans, red onion, garlic salt and mayonnaise. Spread mixture onto one tortilla, all the way to the edges. Top with cheese, spinach and remaining tortilla. Lightly spray a non stick skillet or griddle with cooking spray and cook quesadillas over medium heat. After 5 minutes (or when bottom is golden brown) flip and cook and additional 2-3 minutes. Let cool on plate 5 minutes before cutting into wedges or strips.
Follow directions above. Cool completely. Cut each tortilla into 8 wedges. Transfer to gallon freezer storage bag. Label and freeze. TO SERVE: Do not thaw. Remove desired number of quesadillas from freezer, reheating in microwave 50% power for 45-60 seconds or until heated through.
Servings: 8 wedges
**conversion chart image provided by Erik Spiekermann