2. Black bean, cilantro, and avocado quesadillas
Mexican fare makes up some of the most mouthwatering plant-powered meals in the universe. These easy quesadillas are a simple solution for getting a healthy meal on the table in 30 minutes. Once this recipe becomes one of your favorites, you can mix things around by substituting 1¾ cups of your favorite cooked beans (like pinto or white) or cooked lentils instead of black beans.
Skill level: Beginner
Start to Finish: 47 minutes
Prep: 15 minutes
Cook: 32 minutes
One 15-ounce can black beans, no salt added, rinsed and drained, liquid reserved (or 1¾ cups cooked)
1 medium tomato, diced
½ small chile pepper (e.g., jalapeño, Anaheim), finely diced
1 tablespoon fresh lemon juice
1 medium garlic clove, minced
¼ cup finely diced fresh cilantro
2 teaspoons extra virgin olive oil
Eight 6-inch corn tortillas
¼ cup plant-based shredded cheese, optional
1 medium avocado, peeled and cut into thin slices
Plant-based sour cream, optional
1. In a small mixing bowl, mash the beans with a potato masher or fork, adding 1 to 2 tablespoons of the reserved bean liquid to make a thick, lumpy mixture.
2. Add the tomato, chile pepper, lemon juice, garlic, and cilantro to the beans and mix well.
3. Heat 1 teaspoon of the olive oil in a large skillet.
4. Spread ½ cup of the bean mixture onto two tortillas smoothly. Place them in the skillet, bean side up. Sprinkle each with 1 tablespoon of cheese, if desired. Top with another tortilla. Cook the quesadillas over medium heat for about 4 minutes, until the bottom side is browned. Turn over carefully and cook the other side for about 4 minutes, until browned.
5. Remove the quesadilla from the skillet and garnish with avocado slices and plant-based sour cream, if desired. Repeat the process again to make 4 quesadillas.
Recipe by Sharon Palmer, RDN, author of Plant-Powered for Life.
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