These veggie-packed quesadillas are sure to be a crowd-pleaser. Filled with hearty beans, gooey melted cheese, and crisp, fresh vegetables, they’re served alongside a smooth avocado-lime sauce for dipping. Fast, flexible, and full of flavour, they’re perfect for an easy lunch, a relaxed dinner, or a satisfying snack.
Vegetarian Quesadilla with Avocado Crema
Servings: 2
Ingredients
Avocado Crema Dipping Sauce:
1 avocado
½ cup fresh cilantro
½ cup Horizon Organic Whole Milk
½ cup plain 5% Greek yogurt
1 teaspoon grated lime peel
1 tablespoon lime juice
Salt
Vegetarian Quesadilla:
1 can pinto beans, drained and rinsed (see note)
½ cup chopped spinach
½ cup shredded red cabbage
3 radishes, thinly sliced
1 jalapeño pepper, diced (optional)
1 teaspoon chili powder
Salt
2 burrito-size tortillas
1 cup shredded Mexican-style cheese
Method
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Add avocado, cilantro, milk, Greek yogurt, lime peel, lime juice, and salt to a blender or food processor container. Cover and blend on high 1 minute, or until smooth and creamy. Set aside.
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In a separate bowl, stir pinto beans, spinach, red cabbage, radishes, jalapeño pepper (if using), chili powder, and salt.
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Place a tortilla in a 12-inch greased skillet over low-medium heat. Add half of the bean filling and cheese to one side of the tortilla and fold the tortilla over to cover the filling. Cook for 4 minutes or until the bottom turns golden brown, and then flip and cook for an additional 3 minutes, or until both sides are golden brown and the cheese is melted. Transfer to a cutting board and slice in half if desired. Repeat with the remaining tortilla and filling ingredients.
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Serve cooked quesadillas with avocado crema for dipping.
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