Pesto Quesadillas with White Beans and Tomato

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

4 medium-large tortillas

Heaping 1/4 cup pesto, homemade or store-bought

1 1/3 cup shredded cheese

1 1/3 cup white beans

2-3 ripe tomatoes

Salt and black pepper

Butter or olive oil

Directions

Heat a large pan over low-medium heat. Thinly slice the tomatoes and remove as much of the seeds and liquid as you can. Pat tomato sliced dry and set aside.

Lay a tortilla flat on a cutting board and spread one half with 1 heaping tablespoon pesto and then top with cheese, white beans and tomato. Sprinkle tomato with a little salt and pepper and add a little extra sprinkle of cheese on top if you like.

Fold tortilla over and place in the pan, I like to place cheese side down. Cook each side until browned and cheese is melted, about 3-4 minutes each side. Let quesadilla cool for a minute or two before slicing and enjoying.

Nutrition

• Serving Size: 1
• Calories: 411
• Total Fat: 18.6 g
• Saturated Fat: 6.7 g
• Trans Fat: 0 g
• Cholesterol: 21.7 mg
• Sodium: 1682.9 mg
• Total Carbohydrate: 41.4 g
• Dietary Fiber: 4.5 g
• Total Sugars: 3.2 g
• Protein: 20 g