Naturally Ella · by Erin Alderson
Pinto Bean Quesadilla with Spiced Zucchini
NUTRITION · PER SERVING20M COOK
CAL 27%·PRO 40%
CARBS 51G37% OF CAL
7G FIBER42G OTHER2G TOTAL SUGAR
FAT 30G49% OF CAL
12G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An easy, kid-friendly quesadilla filled with melted cheddar, spiced zucchini, and pinto beans. Ready in 20 minutes and perfect for a quick lunch or dinner.
mainmexicantacobeans🍳 skillet🔥 ovenvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 large wheat flour tortilla
- 1 1/2 ounces shredded cheddar (jack, or something similar)
- 1/2 cup spiced zucchini (recipe here)
- 1/3 cup cooked pinto beans (drained and rinsed if using canned)
- Salsa/Hot sauce (for serving)
- Olive oil (for brushing)
At a glance
PER SERVING · TIME 20M
CAL 27%·PRO 40%
CARBS 51G37% OF CAL
7G FIBER42G OTHER2G TOTAL SUGAR
FAT 30G49% OF CAL
12G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 667mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 454mg
- Calcium
- 344mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 667MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.