With two essays, an audio project due, and 9 days until my birthday, I’m so overwhelmed. However, eveytime I do feel this way, I find some way to get everything done, so I’m not too worried. Despite everything that’s going on, I made time to make dinner tonight that would last me a few days this week. Here we go!!
Loaded Avocado Quesadillas
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 red bell pepper, sliced
- 1 zucchini, chopped
- 1/2 red onion, sliced
- 1 jalapeño pepper
- 2 ripe avocados
- Soft tortillas
- 1 cup of canned black beans(rinse and drained)
- 2 Tbsp. olive oil
- 2 tsp. ground cumin
-1/2 tsp. chipotle chile powder
***salt, pepper, hot sauce, or salsa may be used for better taste***’
Instructions:
1. Begin by stirring lime juice, olive oil, cumin, chipotle chile powder, and garlic together in a bowl. Then, throw the bell pepper, zucchini, onion, and jalapeño(chopped) in too.
2. Place a large skillet over medium heat. Once hot, add the veggies and cook them until they’re crisp(about 4 minutes). Then, remove them from the skillet and place into a bowl and add your black beans.
3. In another bowl, lightly mash the avocados with a fork, not too much. Now, you’re ready to spread the mashed avocados onto half of a tortilla. Arrange an even layer of veggies over the mashed avocados, then sprinkle your seasonings on top( salt, pepper, hot sauce, etc.). Now, you're ready to fold the tortilla closed over the veggies. Repeat these steps until all tortillas are filled and all fillings are used.
4. Once again, lightly oil you skillet and place over medium heat. Place as many tortillas as you have room for into the skillet and continue grilling until browned and crisp( 4-5 minutes for each side). Repeat until all quesadillas are cooked, adding oil when necessary.
5. Remember serve with hot sauce or salsa. I hope yours are as delicious as mine was!
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