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Leftover Beet and Spinach Quesadilla

Don't know what to do with leftover beets and spinach? Try this delicious quesadilla recipe! it's the perfect meal for any time of day.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Main Course
Cuisine American
Servings 1 people
Calories 311 kcal

Ingredients
  

  • 1 flatbread or large tortilla
  • 1 oz mozzarella cheese grated
  • Handful of baby spinach chopped
  • About 80g of beets chopped
  • Pinch of dried rosemary

Instructions
 

  • Warm a non-stick skillet over medium heat. Lay the flatbread or tortilla down on the skillet. Sprinkle half the cheese on one side. Then top with the spinach, beets, rest of the cheese and rosemary.
    1 flatbread, 1 oz mozzarella cheese, Handful of baby spinach, About 80g of beets, Pinch of dried rosemary
  • Fold over and press. Cook 1-2 minutes until crunchy, then carefully flip.
  • Cut and admire your colorful lunch!

Nutrition

Calories: 311kcalCarbohydrates: 44gProtein: 21gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 724mgPotassium: 2236mgFiber: 11gSugar: 7gVitamin A: 32131IUVitamin C: 100mgCalcium: 540mgIron: 11mg
Keyword Beets, Quesadilla, Spinach
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