This is the type of meal that in a restaurant, if you’re not careful, could be a major diet de-railer.
Fortunately, I’ve got a lightened up version that’s easy and ready in 15 minutes.
There’s a reason certain food just gives you those warm, fuzzy, comfort food feelings. Melted cheese, slathered between tortilla shells, and topped off with big dollops of sour cream and guac is one of them.
No sour cream here, but my version still has the melted cheese and big chunky pieces of avocado. I kept the recipe vegan by using vegan cheese and paid attention to portion size. Sure, gobs of cheese and big portions are nice, but not realities when trying to lighten things up.
I filled the quesadilla with chunky corn and bean salsa (Ralph’s storebrand) or Cowboy Caviar would work great. If you’re inclined to sweat down onions and mushrooms to boost the flavor and provide a meat-like texture, without adding meat or virtually any calories, mini portobellas are great.
For the tortilla shells, rather than using big, white, empty-calorie shells, I used whole wheat fajita-sized shells, which are each packed with 40% of daily fiber, and only 80 calories. Usually I love everythingThey’re super soft and don’t taste wheaty. I much prefer them to the Trader Joe’s low carb 60-calorie shells. Sorry, Trader.
For the avocado-mango-chipotle salsa, you can halve the recipe if you don’t want extra. However, I really dislike halving one avocado recipes because then what am I going to do with the other half?
I prefer to use the whole avocado and have leftovers of the completed recipe, rather than a lone brown half.
The overall stats will vary based on brands and exact ingredients used, and if you want a complete nutritional profile, you’ll have to use an online service to help you calculate it. I don’t have time or desire. Rough estimates, big picture, that’s me.
Quesadillas
Whole wheat fajita shells or soft taco shells , 80 calories each = 160 calories for two
1/4 cup chunky bean and corn salsa = 60 calories
1/4 cup shredded cheese. Daiya is vegan, or use a reduced fat Mexican blend = 80 calories
Total = 300 calories
Avocado Mango Salsa
1 avocado = 320 calories
1 cup diced mango = 100
Total =420 calories, but this would be a very large salsa portion
The entire plate, and I’m sure you’d be stuffed = 720 calories
For me, half the quesadilla and not quite half the salsa was plenty, about 350 calories, and I was more than satisfied.
Plant-based meals like this that are full of fiber from the beans, corn, mango, avocado, and tortilla shells keep you full for a long time. The healthy fat in the avocado, and the protein in the beans and cheese, make the quesadillas hearty and satisfying.
The slight kick in the corn and bean salsa used in the quesadilla filling, coupled with the chipotle seasoning in the avo-mango salsa, provide rich, bold, smoky flavors with just a touch of heat.
There’s enough cheese to provide the cheesy, chewy quality I crave, while the soft and chewy fajita shells boost the chewiness even more.
The sweet mango and tart lime juice are a perfect pairing and add refreshing lightness.
Lightened up comfort food is do-able. In 15 minutes at that.
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Lightened Up Corn and Bean Quesadillas with Avocado-Mango-Chipotle Salsa
Ingredients
Avocado-Mango-Chipotle Salsa
- 1 medium ripe Hass avocado, peeled, pitted, and diced in 1/4-inch pieces
- 1 cup diced mango, in 1/4-inch pieces (I used frozen)
- juice from 1/2 lime
- about 1 teaspoon chipotle seasoning, or to taste
- pinch salt and pepper, optional and to taste
Corn and Bean Quesadillas
- 2 fajita or soft taco shells (try fajita whole wheat
- ¼ cup chunky bean and corn salsa (I used a storebrand, or try Cowboy Caviar
- ¼ cup shredded cheese (Daiya
Instructions
- Avocado-Mango-Chipotle Salsa – Combine all ingredients in a small bowl, tossing gently to mix thoroughly.
- Taste salsa and adjust chipotle seasoning, salt, pepper, or lime juice ratios if necessary. Cover with plasticwrap to help prevent oxidation of avocado; set aside while preparing the quesadilla. Salsa is best fresh, but extra will keep for up to 2 days airtight in the refrigerator, although some oxidation will occur.
- Corn and Bean Quesadillas – Place one fajita shell into a non-stick skillet.
- Spoon on salsa in an even flat layer, leaving a small bare 1/2-inch margin around the perimeter.
- Evenly sprinkle with cheese.
- Top with the other fajita shell.
- Turn stove to medium-high heat, and once pan is warm, cook for about 3 minutes on first side. If you have a lid, cover skillet to encourage cheese to melt.
- Uncover skillet, flip quesadilla over, and cook on second side for 1 to 3 minutes, or until done to taste preference.
- Transfer quesadilla from skillet to plate, top with Avocado Mango Chipotle Salsa, and serve immediately. Quesadillas are best warm and fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I could eat quesadillas everyday and never get tired of them. :) These look wonderful, and I love that you made a lightened up version. Looking at the pictures, I do think half plus half the salsa would be plenty. I’m always looking for new things to bring to lunch at work, and these look awesome!
it looks so good and tasty, that i wouldn’t care about calories, i like the mixt of colours and between avocado, mango and salsa, so refreshinggggg :D
Thanks, Aurica!
I love the lighten version! We have quesadillas all the time–I’m so gonna give this one a go! :)
Averie, you’ve done it again! These look so yummy! We’re trying to cut our calories and I love quesadillas. I love mango and was happy to see that you just used frozen ones. We don’t get them fresh around here very often. Looking forward to trying these!
Avocado Mango Salsa sounds divine!
I love quesadillas, and these look and sound amazing. I especially love your avocado and mango salsa!
It’s been way too long since I’ve had a quesadilla. Love that these are healthy and filling! I can’t get enough avocados lately. I’ve been eating part of one almost every day.
Now see “what am I going to do with the other half” befuddles me. There is never leftover avocado, lol. These look fabulous!
I always forget just how much you love your avos :)
I love these quesadillas and that salsa sounds killer. Perfect dinner idea!
Avocado and mango is truly one of my favorite “fresh” flavor combinations. These quesadillas look magnificent Averie!
This just oozes California summertime. Or California anytime. I miss warmth!
This is CA winter time food. This is as ‘comfort’ as I can get…LOL I would die if I had your weather. Shudder.
I should not be looking at these right now before dinner….holy tummy growl! That sounds amazing :)
Love these easy quesadillas, Averie! When I worked at chili’s, I would eat quesadillas just like this. Lots of beans/corn/cheese and salsa. This recipe reminds me of those days – shoving food in on my breaks working 12 hour days. Now I’m craving one! Especially with your avocado/mango salsa. I made mango guac last week. You’d love it!
Whoa. hold the phone. I did not know you worked at Chili’s? How didn’t I know this?! Learn something new every day! I used to go there all the time for drinks and apps back in the day :) Fun times & I can only imagine how tempting it was being around all that (greasy but amazing) bar food :)
These look spectacular! And I was looking for something to do with the mangoes I got on sale this week. This looks and sounds so flavorful I’m excited to give these a try! Quesadillas are usually something we make that are simple and easy. I love the additions of the corn salsa AND the mango avocado salsa to liven it up!
That’s good eatin’… I make quesadillas for lunch a lot. Especially when I am feeling “lazy”. These quesadillas are usually little more than cheese and whatever leftover protein I have laying about. But you’ve proven with no extra effort my quesadilla lunches can be special (and colorful too). Let’s face it, colorful meals just feel indulgent, even when they’re not. GREG
Let’s face it, colorful meals just feel indulgent, even when they’re not <--- AGREED! And how horrible would it be to photograph some beige tortillas, beige/yellow corn, and pale cheese. As it was, it was a cloudy day and kind of a nightmare and without that colorful mango salsa, I would have been doomed :)
Lightened up quesadillas?! You are my hero!!