Veggie Avocado Quesadilla with Cilantro Crema
The combination of sautéed peppers and onions, creamy avocado, and cheese is wrapped in a crispy tortilla is a handheld meal that’ll perk up even the worst of weeks.
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equipment
ingredients
Cilantro Crema
- 1/2 cup Sour Cream
- 1 tablespoon Lime Juice
- 1 tablespoon Finely Chopped Cilantro
- pinch of Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
Quesadillas
- Vegetable Oil
- 2 Flour Tortillas
- 1 Avocado peeled, pitted, and sliced
- 1 Red Bell Pepper seeded and chopped
- 1 Yellow Bell Pepper seeded and chopped
- 1/2 Red Onion diced
- 2 jalapeños seeded and diced
- 1 cup Cooked Black Beans drained
- 1 teaspoon Finely Chopped Cilantro
- Juice from half a Lime
- 1/4 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Ground Cayenne Pepper
- 1 cup Shredded Mexican Cheese
instructions
- In a small bowl, whisk together ingredients for cilantro crema. Set aside in the refrigerator.
- In a small skillet, heat 1 teaspoon vegetable oil over medium-high heat. Add peppers, red onion, and jalapenos, cooking until tender, but still a little crisp, approximately 3 to 4 minutes. Remove from heat.
- In a large bowl, stir together the pepper mixture with black beans, cilantro, lime juice, salt, black pepper, and ground cumin. Set aside.
- Lightly drizzle both sides of flour tortillas with vegetable oil
- Heat a large skillet over medium-high heat. Once hot, place one flour tortilla into the pan. Cook for approximately 1 minute. Flip the tortilla and top with 1/2 cup of shredded cheese. Cook until the cheese has melted.
- Once the cheese is melted, add sliced avocado in an even layer to one half of the tortilla. Top with vegetable mixture.
- By this time the bottom of the tortilla should be crispy. Fold the side of the tortilla without topping over on top of the vegetable side.
- Repeat steps 3 through 5 with the remaining tortilla, cheese and vegetables.
- Serve immediately with cilantro crema.