These "Ready in 20" Vegetarian Quesadillas are a quick and easy way to feed your family and friends! Served along side a 3-ingredient guacamole, they're substantially satisfying and offer more than 3 full servings of your daily Veggie and protein quota! ;)
Huzzah!
Ingredients that make Four (4) Quesadillas:
- 8 burrito sized flour tortillas
- 1 - 16oz bag of mexican blend shredded cheese
- 1 - 15oz can of black beans, drained
- 2 green bell peppers, sliced thinly
- 1/2 large white onion, sliced thinly
- 1 ripe avocado, mashed
- 1 handful fresh cilantro, washed
- 1 lemon or lime wedge
- salsa to taste
- sour cream to taste
- and our not-so-secret ingredient Chipotle Tabasco (it makes everything a little better!)
Directions:
- Preheat oven to 375 degrees or broil on low.
- In a skillet combine sliced green peppers, sliced onion and salt and pepper. Saute Vegetables until tender and lightly caramelized.
- Meanwhile in a saucepan, warm beans until hot, drain excess liquid. (add Cumin seasoning to taste for an extra Mexican kick!)
- On a large cookie sheet arrange flour tortillas and layer warm black beans mashing slightly with spoon on tortilla to create a good base for the fajita veggies. Next add fajita veggies equally.
- Layer Cheese and Chipotle Tabasco sauce to taste.
- Bake on 375 or broil on low until tortilla is slightly crisp and lightly toasted.
- While Quesadillas are in the oven, combine your mashed avocado with a handful of fresh cilantro and a squeeze of lemon or lime. Add salt and pepper to taste. Mix.
- When your Quesadillas are slightly crisp to perfection add topping or dips of your choice including guacamole, sour cream and fresh salsa!
Pro Tip: Quesadillas cut best right out of the oven while the ingredients are hot and before the tortilla starts to cool. Use a Pizza Cutting Utensil for perfect Quesadilla slices!
Enjoy!
