Pinto Bean Quesadillas with Papaya Salsa

Name: Pinto Bean Quesadillas with Papaya Salsa
Ingredients: Monterey jack cheese, ½ cup (2 oz/60 g) shredded; low-sodium canned pinto beans, ½ cup (3½ oz/105 g) drained and rinsed; fresh cilantro, ¼ cup (⅓ oz/10 g) chopped; red Fresno chile, 1, seeded and minced; red onion, 2 Tbsp minced; jicama, ½ cup (2½ oz/75 g) peeled and diced; olive oil, 1 tsp; whole-wheat tortillas, 2 (8 inches/20 cm in diameter); sea salt, ¼ tsp; fresh lime juice, 3 tbsp; Mexican papaya, 3 cups (18 oz/560 g) seeded and diced

Preparation info

Makes
2
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

There is a little assembly required here, but it takes just minutes and the results are crisp tortilla sandwiches with gooey melted cheese. You can substitute mango or pineapple for the papaya in the salsa. Serve with Baked Corn Chips for scooping up extra salsa.

Ingredients

Mexican papaya, 3 cups (18 oz/560 g) seeded and diced

Lunch
Main course
Vegetarian

Method

In a large bowl, combine papaya, jicama, onion, chile, cilantro, lime juice, and salt. Stir gently to mix well. Cover and refrigerate until ready to serve.
Brush tortillas lightly on one side with ½ teaspoon of olive oil total. Flip over and lay tortillas, oiled side