Yesterday I decided to rediscover simple foods.
Part of my cooking slump has to do with over thinking. So I did what I used to do, simply react to what I have on hand.
This is what I came up with...
Starting from top left around..,
- I ALWAYS have peppers and red ones have been on sales for weeks now. I'm in Red Pepper heaven!
- I try to keep a variety of beans stocked in the pantry, picking up cans anytime I see them on sale.
- Low Carb Tortilla. I don't eat "low carb" any more but I find them to be the lowest in calories too.
- Avocado. Little Bean eats at least a half of one a day. They are now always in stock at my house.
- Baby spinach, rarely without. It's my "lettuce" and bulkier for any sandwich, wrap, omelet or chili.
- And, of course, my wedge of The Laughing Cow cheese. I can't stress enough how happy I am to work with them. It's like a cheesy dream come true!
Put those 6 ingredients together and you have a fun, tasty, easy meal in minutes! Here's what I did…
Ingredients
- 1 Large Low Carb or Whole Grain Tortilla
- 1 oz Mashed Avocado (28g)
- 1 Wedge of The Laughing Cow Light Queso Fresco & Chipotle
- ¼ cup of cooked pinto beans (60g) (Mine came of out of a can)
- 2-3 strips of Red Bell Pepper chopped
- ½ cup raw spinach chopped (15g)
- Salsa not the side for dipping
Instructions
Smear the avocado on one side of the tortilla and the cheese on the other.
This helps the everything stick.
Top one side with the beans.
Then peppers.
Then spinach.
Fold over.
Place on a heated non-stick skillet sprayed with non-stick spray. Medium-high works great.
Be sure to press while cooking to squish everything together.
Yes, I'm using my Ho Ho HO flipper in March. It's the biggest one I have. 🙂
Flip after 2-3 minutes. The tortilla should be brown and crispy.
Cook on the other side for another 2 minutes and viola! Done!
I cut mine with a pizza cutter into 3 triangles and stacked for photo effect. 🙂
Add some pepper strips on the side and salsa for dipping. It makes a great lunch!
As for Baby, well, he got one deconstructed and enjoyed every bite!
The pepper hanging out his mouth crack me up every time! That was the first time he really tried one on his own.
He loves the pinto beans and avocado and for cheese he got a cubed up…
Honestly, his favorite. 🙂 (You'll notice there isn't that much left in the picture!)
Sorry for the photo overload. *This* is what pulls me out of a food funk.
Nutritional info may vary depending on your tortilla brand. Stick with low carb for the lightest option. Here's what I got with a LaTortilla Factory Large Low Carb.
Disclosure: I've partnered with The Laughing Cow. Click here for more info and click here to see all my ideas using the Laughing Cow!
Avocado and Pinto Quesadilla for Baby and Me
Ingredients
- 1 Large Low Carb or Whole Grain Tortilla
- 1 oz Mashed Avocado 28g
- 1 Wedge of The Laughing Cow Light Queso Fresco & Chipotle
- ¼ cup of cooked pinto beans 60g (Mine came of out of a can)
- 2-3 strips of Red Bell Pepper chopped
- ½ cup raw spinach chopped 15g
- Salsa not the side for dipping
Instructions
- Smear the avocado on one side of the tortilla and the cheese on the other. This helps the everything stick.1 Large Low Carb or Whole Grain Tortilla, 1 oz Mashed Avocado, 1 Wedge of The Laughing Cow Light Queso Fresco & Chipotle
- Top one side with the beans, then peppers, then spinach.¼ cup of cooked pinto beans, 2-3 strips of Red Bell Pepper chopped, ½ cup raw spinach chopped, Salsa not the side for dipping
- Fold over.
- Place on a heated non-stick skillet sprayed with non-stick spray. Medium-high works great. Be sure to press while cooking to squish everything together.
- Flip after 2-3 minutes. The tortilla should be brown and crispy.
- Cook on the other side for another 2 minutes and viola! Done!
roni says
Why not! 🙂
Deb says
This sounds good and I will try it but I think I would prefer a roasted red pepper over a raw one. I'm wondering if I could even add a bit of rotisserie chicken?
roni says
Yup, I really watch the portions. The shell makes a big difference. I think the ones I used was only 80 calories. PLus when you use a wedge of Laughing Cow verses shredded cheese.
Hope that helps!!
Clarissa says
Oh I see, you used ONE OUNCE of avocado, tee hee.. Silly me. I'm assuming that's what really cut out the calories.
Clarissa says
Hi! I really enjoy your entire blog and recipe(s) that you have provided. Here is my question:
You claim that the entire recipe ( based on what you used ) is only 220 calories? However doesn't one whole avocado typically range from 250 - 300 calories?
Just trying to figure all the right nutritional info for my weight loss/food tracking.
I have a whole wheat tortilla that alone is 110 cal, plus an avocado = ( being generous and saying it's 300 cal ) would put me at 410, plus cheese, beans, salsa, etc. I'm looking roughly 500+ cal lunch - Which is FINE! I just want to know if maybe I'm missing something, thank you so much again though for a very delicious presentation, and a fresh idea for lunch! Hope to ehar from you!
M says
Thanks for this recipe! We had it for dinner and my husband and I loved it. Easy and fast to put together on a hot summer evening. ;0)
Cassandra Bishop says
These were so good. Definitely filling though, I could probably just eat half of one and a side of veggies. I dipped mine in some salsa and it added a great flavor!
Brit says
I made these for dinner and I LOVE THEM. Thank you for all the great recipes.
Suzanne Bowen says
Yum! This sounds delicious. I'm always looking for new lunch ideas.
roni says
You are so welcome! Yea.. the chipotle cheese adds some kick. You could also add a spicy salsa. That may help. Glad you liked it!!
Casey says
THANK YOU!! I have been trying to find some new ideas for lunch, tried this today and it was GREAT!! I used the regular laughing cow because that's what I had, but next time I think I will try the kind you used-it needed the extra flavor. I am trying to get back on ww and new ideas from your website are definately going to help:)
wendy says
Tried my version of this for lunch today. Pretty darn tasty, but need a little "kick" of something. I'll have to add something spicey. But overall, a nice meal.
Stephanie says
I just made this for dinner and omitted the pepper simply because I didnt want to pay $2 for one. I served it with a salad of shredded cabbage, cilantro, lime juice and 1T light ranch. It was DELISH.
Barbara says
really good great. I am going to make it for luch today.
I finally have everything I need to make it.
thanks
Sheri J says
I knew I could count on you for tips. I never thought to ck the bb food adventures for avocado tips but totally makes sense to look there. This looks so colorful and delicious and i can't get over the calorie stats. I may do it for breakfasts too since I'm not an egg eater and tortillas seem to fill me up better than bread. Thanks so much!
roni says
ok, let me see if I can tackle this. lol
Should I mash the avocado with a bit of lemon juice to keep it from getting yucky?
That will help but no need if you are going to use right away.
Also I was wondering how you store the avocado once they are cut up.
Your best bet is to cut in half and leave the seed in the half you aren't using. Then place the whole thing (+whatever you have leftover from the other half) and place it in a small ziplock bag. Then suck as much air out as possible. This works for great for a few days. I have a picture of it here.. https://greenlitebites.com/2012/01/05/banana-blueberry-pudding-baby-food/
Oh and wondering too if Ryan would like this in his school lunch?
I've done quesadillas in his lunch before... https://greenlitebites.com/2011/11/10/quesadilla-lunch/
Just not this one. I think I'd use "regular cheese" for him to help it stay together even better. You know how kids are. lol
Sheri J says
Hey its me again. I'd like to take this for my lunch at work once I get the ingredients and I have a couple of questions. Should I mash the avocado with a bit of lemon juice to keep it from getting yucky? Also I was wondering how you store the avocado once they are cut up. I know with Little Bean around you don't have to store them too long but I am the only one who will eat them in my household. Just wondering if it would work better to mash the whole thing up and store it divided up or if just slicing off my ounce at a time would keep it unyucked(yes that's a word) longer. Probably whole huh, but I am sure you have suggestions. Thanks in advance! Oh and wondering too if Ryan would like this in his school lunch?
Sheri J says
Awesome "back to basics" idea Roni! Thank you for sharing it.