By Sharon Matuck
Begin by preparing the side salad. Slice the lettuce into thin strips and dice the tomato. Combine in a bowl and squeeze the juice of half of the lime over the top. Season with salt and pepper to taste, then toss to combine. Set aside.
Prepare the filling for the quesadillas by combining the shredded turkey breast, rinsed black beans, and shredded cheese in a mixing bowl. Mix well to evenly distribute.
Heat a large skillet over medium heat and add a small amount of olive oil or butter to coat the bottom.
Place one tortilla in the skillet and spread about 1/3 of the turkey and black bean mixture evenly over the tortilla.
Top with another tortilla and cook for 2-3 minutes until the bottom is golden and the cheese begins to melt.
Carefully flip the quesadilla using a spatula and cook for an additional 2-3 minutes on the other side, pressing down gently to ensure the filling melts together.
Remove the quesadilla from the skillet once both sides are golden brown and crispy. Repeat with the remaining tortillas and filling.
Once all quesadillas are cooked, cut each into 4 wedges. Serve warm with the side salad and garnish the plate with remaining lime wedges for squeezing over the quesadillas, if desired.
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This Mexican Main Course Lunch Dinner recipe is ready in 30 minutes and features whole-wheat or corn tortillas, cooked turkey breast, shredded, black beans, rinsed and other delicious ingredients. Contains 450 calories total.
Begin by preparing the side salad. Slice the lettuce into thin strips and dice the tomato. Combine in a bowl and squeeze the juice of half of the lime over the top. Season with salt and pepper to taste, then toss to combine. Set aside.
Prepare the filling for the quesadillas by combining the shredded turkey breast, rinsed black beans, and shredded cheese in a mixing bowl. Mix well to evenly distribute.
Heat a large skillet over medium heat and add a small amount of olive oil or butter to coat the bottom.
Place one tortilla in the skillet and spread about 1/3 of the turkey and black bean mixture evenly over the tortilla.
Top with another tortilla and cook for 2-3 minutes until the bottom is golden and the cheese begins to melt.
Carefully flip the quesadilla using a spatula and cook for an additional 2-3 minutes on the other side, pressing down gently to ensure the filling melts together.
Remove the quesadilla from the skillet once both sides are golden brown and crispy. Repeat with the remaining tortillas and filling.
Once all quesadillas are cooked, cut each into 4 wedges. Serve warm with the side salad and garnish the plate with remaining lime wedges for squeezing over the quesadillas, if desired.
Calories per Serving: 450
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