Vegetable Quesadillas With Fresh Salsa

• 4 medium plum tomatoes, diced
• 1/4 cup chopped red onion
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon fresh lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 can (15 ounces) low-sodium red kidney beans, rinsed and drained
• 1 tablespoon chopped chipotle chiles in adobo
• 4 fat-free 8-inch flour (or whole-wheat) tortillas
• 1 avocado, thinly sliced
• 4 cups baby spinach
• 1 cup reduced-fat shredded cheddar

1. In a bowl, combine tomatoes, onion, cilantro, juice, cumin and salt. In a second bowl, mash beans; stir in chipotle. Working one at a time, top half of each tortilla with 1/4 avocado slices, 1/4 bean mixture, 1 cup spinach and 4 tablespoons cheese; fold in half. Heat a large nonstick skillet over medium-high heat; add 1 quesadilla and cook, flipping once, until both sides are brown and crispy, 1 to 2 minutes per side. Repeat with remaining quesadillas. Let cool slightly; cut each quesadilla into 3 wedges; serve with tomato salsa.

tomatoes, red onion, fresh cilantro, lime juice, ground cumin, salt, kidney beans, chipotle chiles, flour, avocado, baby spinach, cheddar

Taken from www.epicurious.com/recipes/food/views/vegetable-quesadillas-with-fresh-salsa-51144400 (may not work)