Easy & Healthy Beef and Veggie Quesadillas

Ingredients

• 1 lb lean ground beef (or ground turkey for a lighter option)

• 1 tablespoon olive oil or avocado oil

• 1 small onion, finely chopped

• 1 bell pepper (any color), thinly sliced

• 1 cup spinach (or baby spinach)

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika

• Salt and pepper to taste

• 1 cup shredded cheese (e.g., cheddar, Monterey Jack, or a blend)

• 4 medium whole wheat tortillas (or gluten-free tortillas if needed)

• Optional toppings: salsa, guacamole, sour cream, or Greek yogurt

Instructions (Less Than 30 Minutes)

Cook the Beef: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it up with a spatula, until browned and cooked through. Drain any excess fat if needed.

Add Veggies and Seasonings: Add the chopped onion, bell pepper, and spinach to the skillet with the beef. Sprinkle in the chili powder, cumin, garlic powder, paprika, salt, and pepper. Cook for 3-4 minutes, stirring occasionally, until the veggies are tender.

Assemble the Quesadillas: Lay out the tortillas on a clean surface. Sprinkle a layer of shredded cheese on half of each tortilla. Spoon the beef and veggie mixture evenly over the cheese. Top with another sprinkle of cheese (this helps the quesadilla hold together). Fold the tortillas in half to cover the filling.

Cook the Quesadillas: Heat a large skillet or griddle over medium heat. Place one or two quesadillas in the skillet and cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted. Repeat with the remaining quesadillas.

Serve: Cut the quesadillas into wedges and serve with your favorite toppings, such as salsa, guacamole, sour cream, or Greek yogurt.

Time-Saving Tips:

Customize: Add other veggies like zucchini, mushrooms, or corn for extra nutrition.

Kid-Friendly: Use mild seasonings and let kids assemble their own quesadillas with their favorite fillings.

Make Ahead: Prep the beef and veggie mixture ahead of time and store it in the fridge for up to 2 days. Assemble and cook the quesadillas when ready to serve.