VEGETABLE, BLACK BEAN & AVOCADO QUESADILLAS

May 10, 2020 by Renee Tavoularis

Ingredients

2 cups diced portobello mushroom
1 cup diced red bell pepper
1 cup diced red onion
2 tablespoons olive oil, divided
1 15 ounce can black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon ground black pepper
2 large avocados, flesh removed and mashed
8 brown rice tortillas

Instructions

• Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the bell pepper and red onion and sauté for 5 minutes or until softened.
• Add the portobello mushrooms and cook for another 2 minutes. Add the black beans, cumin, salt and black pepper to the pan. Cook for 5 minutes before transferring the mixture to a large bowl and mashing lightly with a fork.
• Spread the black bean mixture on four of the brown rice tortillas and set aside. Spread the mashed avocado on the remaining tortillas and place one tortilla, avocado side down, on top of each tortilla with the black bean mixture.
• Clean out the large skillet and heat remaining oil over medium heat.
• Place one of the quesadillas in the skillet and place another skillet on top to weigh it down. Cook for 3 minutes or until lightly browned. Flip over and cook for another 3 minutes.
• Repeat with the remaining quesadillas.
• Cut each quesadilla into four wedges and serve.
• Store leftovers in an airtight container for up to 3 days.