Black Bean and Vegetable Quesadilla with Guacamole
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
- 2 corn or flour tortillas
- 1/2 cup of black bean and vegetable mixture
- Extra sharp cheddar cheese, shredded
- Guacamole
Layer one tortilla with half of the shredded cheese, top the cheese with the black bean and vegetable mixture, sprinkle with the remaining cheese and finally add the other tortilla.
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
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Francisco (chile) — September 22, 2010 @ 6:18 pm
Hey, seriously, if you make a book of your blog, i would definitely buy it!
I really love your recipes. I've made your enchiladas (the best i've tried of your blog so far), guacamole, lasagna, sloppy joes, bbq beef sandwiches… wow!
Greetings from Chile!
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