Quesadilla Lasagna
January 6, 2015
Bush's Beans
Quesadilla Lasagna
Ground turkey and kidney beans makes this a better-for-you mashup of quesadillas and lasagna that doesn’t skimp on flavor. Recipe courtesy of Bush’s Beans.
4
Servings
669
Calories Per Serving
Ingredients
- Nonstick cooking spray
- 1 Tablespoon olive oil
- 1 Pound ground turkey (about 93-percent lean)
- ¼ Teaspoon kosher salt
- 1½ Teaspoon chili powder
- 1 16-ounce can reduced sodium kidney beans, such as BUSHS
- 3 8-inch whole grain flour tortillas
- 2 Cups shredded Cheddar
Directions
Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
Heat the oil in a large skillet over medium-high heat. Add the turkey and salt, sauté for 5 to 6 minutes. Add the chili powder and beans; cook for 5 additional minutes.
Place 1 tortilla in the bottom of the prepared pie plate. Top with half of the turkey mixture and one-third of the cheese. Repeat the steps to make another layer, top the last tortilla with the remaining cheese. Bake until the cheese melts, 10 minutes. Slice and serve.
Nutritional Facts
Total Fat
38g
59%
Sugar
3g
N/A
Saturated Fat
15g
73%
Cholesterol
136mg
45%
Protein
45g
90%
Carbs
37g
12%
Vitamin A
186µg
21%
Vitamin B12
2µg
27%
Vitamin B6
0.8mg
39.1%
Vitamin C
1mg
2%
Vitamin D
0.8µg
0.2%
Vitamin E
2mg
9%
Vitamin K
11µg
14%
Calcium
505mg
50%
Fiber
6g
24%
Folate (food)
71µg
N/A
Folate equivalent (total)
133µg
33%
Folic acid
37µg
N/A
Iron
4mg
23%
Magnesium
81mg
20%
Monounsaturated
14g
N/A
Niacin (B3)
10mg
49%
Phosphorus
677mg
97%
Polyunsaturated
6g
N/A
Potassium
649mg
19%
Riboflavin (B2)
0.5mg
31.5%
Sodium
1070mg
45%
Thiamin (B1)
0.4mg
26.9%
Trans
0.8g
N/A
Zinc
5mg
36%