Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Mini Black Bean Quesadillas
Serving Amount
Ingredients
2 whole wheat tortillas
2 tsp. olive oil
1⁄3 cup black beans
1⁄2 tsp onion powder
1⁄2 tsp garlic powder
1 tbsp chopped cilantro
1⁄4 cup mozzarella cheese
1⁄4 cup pico de gallo
1⁄2 cup shredded lettuce
2 tbsp Greek yogurt
Instructions
Step 1
Heat a nonstick skillet over medium heat and add olive oil. Once warm, place a tortilla in the skillet and sprinkle 2 tablespoons of cheese, followed by black beans and seasonings. Top with the remaining cheese and add the final tortilla on top. Allow to cook for a couple of minutes, until the bottom tortilla has lightly browned and the cheese has started to melt. Flip over to cook on the other side until the second tortilla is lightly browned and the cheese is fully melted.
Step 2
Move the quesadilla to a cutting board. Use a pizza slicer to cut into wedges. Serve with pico de gallo, shredded lettuce and a spoonful of Greek yogurt.
