Saturday, April 8, 2017

Avocado Black Bean Quesadillas

Quesadillas are so easy and fast to make. They can contain any combo of foods. These are really quick and the beans add to the protein intake. Be sure to mash them (better than I did) so that the quesadillas hold together real well. I lost a bean of two, but hey, I don't care they were amazing. These can be served as an appetizer, or eat them as dinner like we did.

  • 1/2 sweet onion, roughly chopped
  • 1/2 bell pepper, roughly chopped (I used yellow)
  • 1 tablespoon olive oil
  • 1 can black beans, rinsed and drained
  • 1 package taco seasoning
  • 6 medium-sized, soft flour tortillas
  • 3 avocados, halved, seeded (use a spoon and scoop flesh into bowl)
  • 1/4 cup minced cilantro
  • 1 lime, cut in half
  • 1 cup Daiya Pepperjack shreds

In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes.

 Add black beans and taco seasoning. Cook for another minute. Remove from heat. Set aside.

In a small bowl, lightly mash the avocado with a fork. Stir in cilantro, juice of the lime, season with salt and pepper. Set aside. Spread about 1/3-1/2 cup of this mixture over a tortilla. Place tortilla in a warm cast iron skillet.

Top with bean mixture.

Add a layer of cheese.

Add another tortilla.

Cook until the bottom tortilla is brown. Carefully flip.

Cook until the other side is brown. Remove to a cutting board and let rest a bit before you cut into 6ths. Garnish with sour cream, jalapenos, salsa, etc.


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