Turkey, Bean, and Spinach Quesadillas

With plenty of ingredients to keep it company, your leftover Thanksgiving turkey will be right at home in this flavorful quesadilla.

Quesadilla
da-kuk

These reconsidered quesadillas will house your Thanksgiving leftovers and provide an unexpected burst of flavor. 

Nutrition (per serving)

439 calories, 41g protein, 38g carbs, 19g fat 

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Prep time

5 min.

Cook time

15 min.

  • For the yogurt sauce:
  • 1 cup nonfat plain Greek yogurt
  • 2 tsp lime zest
  • 1 Tbsp fresh lime juice
  • For the quesadillas:
  • 1 Tbsp olive oil
  • 1 medium onion, coarsely chopped
  • 1 clove garlic, minced
  • 1 jalapeño (fresh or jarred without sodium), halved, seeds removed, finely diced
  • 8 oz leftover skinless turkey, coarsely chopped
  • 1 cup no-salt-added black beans, drained
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 cups baby spinach, coarsely chopped
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1 cup Monterey Jack cheese, shredded
  • 4 8-inch low-carb whole-wheat flour tortillas
  • 1/2 cup prepared salsa

In a small bowl, combine yogurt, lime zest, and lime juice. 

Heat oil over medium heat in a large skillet. When simmering, add onion and garlic; cook until translucent, about 2 minutes. Add jalapeño and cook until softened, about 1 minute. Add turkey, black beans, cumin, and oregano, and cook for about 2 minutes, stirring occasionally. Stir in spinach, salt, and pepper; cook until spinach wilts, about 2 minutes.

Add 2 tbsp shredded cheese onto half of each tortilla. Top with 1 cup turkey mixture and 2 more tbsp cheese. Fold tortillas in half, pressing down to seal.

Coat large nonstick skillet with cooking spray. Place over medium heat. Put 2 quesadillas in the pan and cook, turning once, till the outside browns slightly and cheese melts, 3 to 4 minutes per side. 

Place cooked quesadillas on a plate and slice in half. Repeat with remaining 2 quesadillas.

Serve with 1 cup yogurt sauce and 2 tbsp salsa for dipping.