To be fair, I never was a quesadilla fan growing up. Mostly because all of my childhood memories of that specific food were plates of pasty white tortillas with greasy, clumped-cheesiness that held a faint suspicion of flavor.
However, as I was scrolling through Pinterest the other day, I stumbled upon upon a various pictures of ‘vegan’ quesadillas. Not being one to miss out on all things flavorful and colorful, I decided to try my hand at making one for breakfast.
- 1/2 a mini sweet pepper, chopped.
- 1/2 a lime
- 2 medium-large cloves of garlic
- 1/4 cup chopped cilantro (to taste, I used less than this.)
- 3-4 slices of yellow onion, roughly chopped.
- 1 cup of canned black beans, with liquid.
- Chili powder, salt (to taste)
- 1/3 cup diced tomato.
- a few wedges of avocado, chopped.
- Cook the beans, garlic, onions, peppers, lime, and spices with a bit of olive oil for a few minutes over medium-high heat. Taste and adjust spices to your preference.
- Once mixture is cooked, let cool for a few minutes and spoon into a tortilla. Top with tomatoes, and fold.
- To toast your ‘quesadilla’, set a pan on medium-high heat and douse with nonstick cooking spray. Cook both sides evenly, taking care not to burn either side.
- Once cooked, open the ‘quesadilla’and add the cilantro and avocado, and extra tomato if you have any left. Close, and enjoy!