Better Bites, Leaner Life

If you’ve promised to eat better in 2016, start by leaning on this simple meal planning tip. Begin each week by prepping a generous amount of veggies, beans or grains. From there, it’s easy to make a montage of meals by adding extra ingredients as needed. These delicious quinoa and roasted veggie quesadillas were born from that exact concept and make a super satisfying lunch or snack. How will you live a leaner life in 2016? Show us on Instagram for a chance to win designer workout clothes and tasty low carb tortillas! See details below.

 

Quinoa, Roasted Veggie and Black Bean Quesadillas

 

Ingredients

2 cups sweet potato, peeled and cut into a 1/2-inch dice (about 1 medium sweet potato)

1 medium red pepper, cut into a 1/2-inch dice

1 bunch scallions, cut into 1/2 inch lengths

2 cloves garlic, divided

3 tablespoons extra virgin olive oil, divided

2 teaspoons cumin, divided

sea salt

2 tablespoons freshly squeezed lime juice (from 1 lime)

2 tablespoons cilantro, chopped

1 tablespoon apple cider vinegar

1 cup cooked red quinoa

1 cup drained canned black beans

4 La Tortilla Factory Low Carb, High Fiber Tortillas, Traditional Flour

1 cup shredded cheddar cheese

1 cup baby arugula

Directions

Preheat oven to 450.

Toss the sweet potato, red pepper, scallions and 1 clove garlic, thinly sliced, with 1 tablespoon olive oil, 1 teaspoon cumin and a pinch of salt in a large bowl. Spread vegetables out in a roasting pan and roast for 20 minutes, tossing once or twice, until tender and caramelized.

While vegetables are roasting, whisk together the remaining 2 tablespoons olive oil, 1 teaspoon cumin, lime juice, cilantro, apple cider vinegar and a generous pinch of salt. Stir in quinoa and black beans and add vegetables when they’re done. Toss all to coat and season with salt as needed.

Lay a tortilla down on a skillet or a wide saute pan over medium heat and sprinkle 1/4 cup cheese over the top. Mound a heaping 1/4 cup of the quinoa mixture one one half of the tortilla and top with 1/4 cup arugula. When the cheese has begun to melt, fold the quesadilla in half and press gently. Cook for 3-4 minutes, until the tortilla is turning golden, and flip. Cook another 3-4 minutes. Repeat with remaining tortillas and filling. Cut into thirds to serve.

Serves 4

Calories: 370 | Total fat: 16 grams | Dietary fiber: 16 grams | Protein: 19 grams

 

Enter our #LeanerLife Instagram Contest

Show us how you’ll live a leaner life in 2016 with #leanerlife #latortillafactory for a chance to win a $250 gift card for designer workout clothes and free low carb tortillas! We’ll announce one grand prize winner and five runner up winners on Instagram on Monday, February 1, 2016. One grand prize winner will receive a $250 gift card and a variety of low carb tortillas and the five runner up winners will receive a low carb tortilla gift pack. Let’s kick off the new year healthy and bright!

It’s easy to enter! See entry instructions below. Happy New Year and Good luck!