Packing these puppies full of veggies gives them a wallop of low-cal flavor, leaving plenty of room for queso.

Ingredients

　　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

　　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.

Nutrition Per Serving

　　8 g fat

　　3 g saturated fat

　　35 g carbohydrate

　　7 g fiber

　　13 g protein

　　#### Nutritional analysis provided by Self