Veggie Explosion Quesadillas
Not eating meat for every meal is a goal of mine, and these Quesadillas are a quick easy dinner to have during the week and you can use whatever vegetables you have on hand.
2 tbs of Olive oil
1 pkg of Flour Tortillas (smaller size like fajita)
Can of black beans (rinsed)
Half a medium onion diced
Red bell pepper diced
2-3 garlic cloves minced
1 tbsp chili powder
2 tsp cumin
1 avocado diced
Lettuce
Small/medium tomato diced
Favorite brand of salsa (in a jar)
Sour cream (optional)
Heat a skillet over med high heat and add a couple table spoons of olive oil. Once heated through add the diced onion, and red bell pepper and cook 3-4 min. Then add minced garlic and rinsed black beans. Stir and add seasonings. Once heated through 2 min remove from heat, transfer to a bowl, and wipe out the skillet.
Put the skillet back over med heat and place one tortilla, the bean mixture, generous helping of cheese (after all it is a Quesadilla!) and top with the other tortilla. Flip once the bottom has turned a golden brown. Heat through on the other side and once it has turned brown remove from heat and transfer to a cutting board.
Slice the quesadillas into quarters like a pizza and top with lettuce, tomatoes, avocados, and salsa.
Enjoy!
Guest blogger Grace K. writes a blog called www.losingweightgracefully.com. Her passions include cleaning out hoarders, cooking and swimming.