Black Bean Quesadilla with Creamy Avocado Sauce
Anyone else here have an unhealthy obsession with burritos, tacos, and quesadillas? Okay, great. We're on the same page then.
I love Mexican-style foods. Like when I look at a Mexican restaurant menu, I want to check an "all of the above box." Which I'm sure you know isn't actually a thing, but it should be.
Here's the issue with my love for these meals: I'm not so on top of making them at home. It just seems easier to run out and pick it up somewhere. But that usually leads to eating less-than-healthy. Because you don't know FOR SURE what's in the tortilla, salsa, guac, etc.
So here I am, starting to cook my own Mexican faves! I've been loving this black bean quesadilla for lunch! It's so simple (the filling is only 4 ingredients!) and you can whip it up in no time, especially after you've made it once.
Also, I've been obsessed with this creamy avocado sauce. It's spicy, zesty, and I like to make mine a little salty! It's obviously delicious with this quesadilla, but it also goes well in that end-of-the-week-leftover-stirfry (that you secretly look forward to).
Let me know what you guys think! xoxo - cort
- 4 whole wheat flour tortillas
- 2 tablespoons coconut oil
- 2 green bell peppers, sliced
- 1/2 purple onion, sliced
- 1 can black beans, drained and rinsed
- 1/2 cup non-dairy cheese of your choice (I like Daiya brand), shredded
- 1 avocado
- 1 jalapeno, sliced into large chunks
- 1 tablespoon fresh cilantro
- 1/2 lemon juice of,
- 2 tablespoon olive oil
- to taste salt and pepper