Shrimp Quesadilla and Crunchy Side Salad

Name: Shrimp Quesadilla and Crunchy Side Salad
Prep time: 5 min
Cook time: 8 min
Total time: 5 min
Yield: 1
Cuisine: Mexican
Ingredients: 1 piece Almond flour tortillas; 2 tbsp Sprouted bean dip; 0.25 cup Shredded cheese; 0.25 lb Cooked shrimp (leftover); 1 cup Coleslaw mix; 0.5 cup Romaine lettuce; 1 tbsp Jalapeño sauce; 0.5 piece Avocado

5 mins prepServes 1

Took the ingredients leftover from last night’s dinner and made this 🔥 Shrimp Quesadilla and a crunchy side salad. Eating healthy is soo affordable if you have a little creativity with what’s already in your fridge. So if you made Asian Tostadas last night, odds are you have what it takes to make this dinner. Spoiler alert - it takes less than 10 minutes 🙏🏼 All that I’m really capable of handling after this longggg weekend.

1 servings

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Instructions

Spread sprouted bean dip on one side of one almond flour tortilla. Add some shredded cheese and cooked shrimp leftover from last night. Cook for 3-4 minutes each side until cheese is melted. Serve the quesadilla with the coleslaw mix and romaine lettuce tossed with jalapeño sauce and a side of avocado.

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Shrimp Quesadilla and Crunchy Side Salad

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