Categories: Sandwiches/Wraps

Ingredients

• - 1 cup elbow macaroni, cooked
• - 1 cup spinach, thawed
• - 1/2 cup black beans, form a can
• - 1/4 cup red onion, finely diced
• - 1/4 cup tomatoes, diced into small pieces
• - 1 tsp jalapeno, chopped (optional)
• - 1 tsp taco seasoning
• - 1 tsp lime juice, freshly squeezed
• - 1/2 cup mozarella cheese and cheddar cheese, shredded (vegan option: Daiya Mozzarella style shreds)
• - 1 tsp of salt (optional)

Directions

1. Split the cheese in 2 equal parts and set aside
2. In a medium pan, add 2 tsp of extra virgin olive oil
3. Add 1/4 cup of diced onions and 1/4 cup of diced tomatoes. Stir for about 30 seconds
4. Add 1/2 cup of canned black beans and cook for 2 minutes
5. Add 1 cup of thawed spinach and 1 tsp salt. Make sure that you squeeze out all the water from the spinach
6. Add 1 tsp of chopped jalapeno. This is optional
7. Add 1 tsp of taco seasoning and 1 tsp of freshly squeezed lime juice
8. Add 1 cup of cooked elbow macaroni
9. Mix well and cook until there is all the liquid has dissipated
10. Remove from heat and set aside. I like to split the macaroni salad into 2 equal parts because to make it easier when making the quesadilla.
11. Place a round griddle on medium heat.
12. Takes about 3 minutes for the girdle to warm up
13. Spray the girdle with cooking spray and place 1 medium-sized tortilla flat on the surface
14. On 1/2 of the tortilla, add the macaroni and spinach mixture
15. Add the cheese on top of the mixture
16. Fold the other half over the mixture and press down with a spatula gently so as not to squish out the mixture
17. Place the quesadilla on a plate and cut it into half. Cut the halves into 2 pieces by cutting diagonally.
18. Repeat the quesadilla process for the second quesadilla
19. Serve immediately with salsa or my yogurt dressing.

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