This vegetarian quesadilla is stuffed with pinto beans, cheese, and a colorful mix of crunchy vegetables. Serve it with a zesty avocado-lime crema sauce for dipping.
Course Appetizer, dinner, lunch, Snack
Cuisine Mexican, vegetarian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2people
Author Stephanie McKercher, RDN
Equipment
12-inch skillet
Ingredients
Avocado Crema:
1avocado
½cupfresh cilantro
½cupHorizon Organic Whole Milk
½cupplain 5% Greek yogurt
1teaspoongrated lime peel
1tablespoonlime juice
Salt
Vegetarian Quesadilla:
1can pinto beans,drained and rinsed (see note)
½cupchopped spinach
½cupshredded red cabbage
3radishes,thinly sliced
1jalapeño pepper,diced (optional)
1teaspoonchili powder
Salt
2burrito-size tortillas
1cupshredded Mexican-style cheese
Instructions
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.
In a separate bowl, stir pinto beans, spinach, red cabbage, radishes, jalapeño pepper (if using), chili powder, and salt.
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.
Serve cooked quesadillas with avocado crema for dipping.
Notes
Substitute black beans for pinto beans if desired.Gluten-free variation: use corn tortillas instead of flour.