Black Bean and Vegetable Quesadilla with Guacamole
I had a little bit of the black bean and vegetable mixture leftover from the black bean and vegetable stuffed poblano pepper, so I decided to make a quesadilla using the mixture, some extra-sharp cheddar cheese, and my new favorite tortillas. I topped the quesadilla with fresh guacamole and salsa. This was a terrific lunch, and I devoured every last bite. A quick, healthy, and delicious lunch–you can’t beat that.
Black Bean and Vegetable Quesadilla with Guacamole
Ingredients:
- 2 corn or flour tortillas
- ½ cup of black bean and vegetable mixture
- Extra-sharp cheddar cheese, shredded
Serving:
How to Make a Black Bean and Vegetable Quesadilla with Guacamole
Layer one tortilla with half of the shredded cheese.
Top the cheese with the black bean and vegetable mixture, sprinkle with the remaining cheese, and finally add the other tortilla.
Cook in a large skillet over medium heat for 3-4 minutes on each side or until vegetables are warm and the cheese is melted.
Slice and serve with guacamole and salsa. Enjoy.
Equipment
Ingredients
- 2 corn or flour tortillas
- ½ cup of black bean and vegetable mixture
- Extra-sharp cheddar cheese shredded
Serving:
- Guacamole
- Salsa
- Hot Sauce
Instructions
- Layer one tortilla with half of the shredded cheese.
- Top the cheese with the black bean and vegetable mixture, sprinkle with the remaining cheese, and finally add the other tortilla.
- Cook in a large skillet over medium heat for 3-4 minutes on each side or until vegetables are warm and the cheese is melted.
- Slice and serve with guacamole and salsa. Enjoy.
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I really love your recipes. I've made your enchiladas (the best i've tried of your blog so far), guacamole, lasagna, sloppy joes, bbq beef sandwiches… wow!
Greetings from Chile!