Vegetable Quesadillas with Fresh Salsa - PCOS-Friendly Recipe
Nutrition per Serving
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
Instructions
- 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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Spinach.
Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.
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