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Black-Bean Quesadillas

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The salsa does more than bring a spicy kick; along with the spinach and whole-wheat tortilla, it contributes fiber. The beans do, too -- and they also lend a protein boost.

Night before: Assemble the quesadillas, place in a portable container, and put in the fridge. Using frozen spinach saves on cooking time.

Prep: 10 minutes
Total: 10 minutes

Ingredients

Serves 1

1/2 cup canned black beans, drained and rinsed, mashed with a fork
2 whole-wheat tortillas (8-inch)
1/2 cup thawed frozen spinach, squeezed dry
1/2 cup shredded, reduced-fat pepper-jack cheese (2 ounces)
Coarse salt and ground pepper
1/2 cup fresh salsa, for serving

Directions

Spread beans over half of each tortilla. Top with spinach and cheese; season generously with salt and pepper. Fold tortillas in half over fillings.
When it's time to eat, place quesadillas on a microwave-safe plate; cook on high power until heated through, about 2 minutes. Top with salsa.