Vegetarian Quesadilla with Avocado Dipping Sauce
These vegetarian quesadillas are a family favorite. They're stuffed with beans, melty cheese, and fresh veggies, and served with a creamy avocado-lime dipping sauce. Quick to make and endlessly adaptable, they're great for lunch, dinner, or snack time.
Servings 2 people
Equipment
- 12-inch skillet
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
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
- Making ahead: These quesadillas are best enjoyed fresh, but you can prep the bean-and-veggie filling and avocado dip ahead of time and store them in airtight containers in the fridge for up to 2 days. Assemble and cook the quesadillas just before serving.
- Storage: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat on a skillet over medium heat until warm and crisp again.
- Gluten-free: Use corn tortillas instead of flour.