I had a little bit of the black bean and vegetable mixture leftover from the Black Bean and Vegetable Stuffed Poblano Pepperso I decided to make a quesadilla using the mixture, some extra sharp cheddar cheese, and my new favorite tortillas. I topped the quesadilla with fresh guacamole and salsa. This was a terrific lunch and I gobbled up every last bite. A quick, healthy, and delicious lunch – you can’t beat that.
Black Bean and Vegetable Quesadilla with Guacamole:
Recipe and photos by For the Love of Cooking.net
Cook in a skillet over medium heat for 3-4 minutes on each side or until vegetables are warm and the cheese is melted. Slice and serve with guacamole. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net