Plant-Based Bean and Avocado Quesadillas
Who says you need cheese to make quesadillas? These protein-packed, plant-based quesadillas are dairy free and every bit as delicious as the classiic recipe.
Servings: 4 people
Calories: 352kcal
Ingredients
- 1 cup black beans drained, rinsed, and cooked
- 1/2 cup water
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper ground
- 1 tablespoon lime juice
- 2 tablespoons cilantro fresh, chopped
- 2 tablespoons nutritional yeast
- 2 ripe avocados
- 2 roma tomatoes diced
- 2 green onions chopped
- 4 small whole grain tortillas (6-inch)
Instructions
- In a small saucepan, combine the black beans, water, ground cumin, chili powder, garlic powder, kosher salt, and ground black pepper. Bring the mixture to a simmer over medium-high heat and cook until the beans are warmed through, about 5 minutes.
- Remove the saucepan from the heat and stir in the lime juice, cilantro, and nutritional yeast. Use a potato masher or a fork to mash the beans until they resemble refried beans. Set aside.
- In a small bowl, mash the avocados with a fork. Mix in the diced tomatoes and chopped green onions.
- Lay a tortilla out on your work surface. Spread the bean mixture on half the tortilla and the mashed avocado mixture on the other. Fold the tortilla over to close it. Continue with the remaining tortillas.
- Preheat a large frying pan or skillet over high heat. Add the folded tortilla to the pan and cook until it’s golden brown, about 4 minutes. Flip the quesadilla over and repeat the process on the other side.
- Cut each quesadilla into four pieces and serve hot.
Nutrition
Serving: 1quesadilla | Calories: 352kcal | Carbohydrates: 43g | Protein: 11g | Fat: 17g | Saturated Fat: 3g | Sodium: 287mg | Potassium: 833mg | Fiber: 15g | Sugar: 4g | Vitamin A: 639IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 3mg |
| SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11