Friday night plans include veggie avocado quesadillas!
I am totally on a quesadilla kick lately. I can’t get enough of the grain-free cassava tortillas by Siete made with coconut and cassava flour.
Typically I add a protein to my quesadillas for added staying power but today I was all about the veggies and creamy avocado.
These are perfect for summer made with in-season corn and red pepper. Not to mention they are colorful and fun. #eatyourcolors
These not only taste amazing but they look festive too! You can serve these up for family or friends for a quick, colorful weeknight dinner. Colors are indicative of phytonutrients which help protect our cells and combat aging.
These would make a great meatless Monday dinner or lunch, too! If you make these, be sure to share with me on Instagram!
- 1/4 cup onion, diced
- 1/4 cup black beans, cooked
- 1/4 bell pepper, diced
- Pinch of salt, pepper, paprika
- 1 tbsp avocado oil
- 4 mini cassava tortillas
- 1 avocado, mashed
- 1/2 cup shredded cheese
- In a medium pan over medium-high heat, saute onion and pepper with avocado oil and seasonings.
- Add in black beans and cook for another minute.
- Transfer bean and veggie mixture to a bowl.
- Turn skillet to low heat and warm tortillas on both sides. Plate tortillas.
- In a small bowl, mash avocado.
- Spread avocado on one face of each tortilla.
- Divide veggie bean mixture in half and place on one half of two tortillas. Top with cheese and then place the other tortilla half, avocado side facing the veggie mixture, on top.
- Transfer to a skillet and cook on medium high heat for 1-2 minutes until cheese is melted.
- Cut into triangles and serve with fresh salsa.