Vegetarian quesadillas and guacamole

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Ingredients (per quesadillas)

  • 1 whole-grain flour tortilla (about 8″ diameter)

  • ½ cup freshly grated cheddar cheese

  • ¼ avocado + sour cream + seasoning (guacamole)

  • ¼ cup cooked black beans or pinto beans, rinsed and drained

  • 1 tablespoon chopped red or green capsicum and a few thinly sliced cherry tomatoes

  • 1 tablespoon chopped red or green onion

  • 1 teaspoon avocado oil or melted butter for brushing

Method

1.       Heat a medium skillet over medium heat. Warm your tortilla for about 30 seconds, flipping halfway. Flip once more, then sprinkle one-half of the tortilla with about half of the cheese. Cover the cheese evenly with the remaining fillings: beans, bell pepper, onion + guacamole

2.       Sprinkle the remaining cheese over the fillings, and fold over the empty side of the tortilla to enclose the fillings. Quickly brush the top of the quesadilla with a light coating of oil, then carefully flip it with a spatula.

3.       Let the quesadilla cook until golden and crispy on the bottom, about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla. Brush the top with a light coating of oil, then flip it and cook until the second side is golden and crispy.

Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a minute to give the cheese time to set, then use a chef’s knife to slice it into 3 pieces.

recipeBeth Hodson