Dinner | Ethnic | Lunch | Mains | Mexican Dishes | Vegetarian
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 gobbled up every last bite. A quick, healthy, and delicious lunch – you can’t beat that.
Black Bean and Vegetable Quesadilla with Guacamole:
- 2 corn or flour tortillas
- 1/2 cup of black bean and vegetable mixture
- Extra sharp cheddar cheese, shredded
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 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. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
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Greetings from Chile!