Description
This Vegetarian Quesadilla with Avocado Dipping Sauce offers a flavorful, healthy twist on a classic favorite. Packed with beans, fresh vegetables, and melted Mexican-style cheese, these quesadillas are complemented perfectly by a creamy, zesty avocado-lime sauce. Ready in just 30 minutes, it's an easy and satisfying meal for two.
Ingredients
Avocado Dipping Sauce
- 1 avocado
- ½ cup fresh cilantro
- ½ cup Horizon Organic Whole Milk
- ½ cup plain 5% Greek yogurt
- 1 teaspoon grated lime peel
- 1 tablespoon lime juice
- Salt, to taste
Quesadilla Filling
- 1 can pinto beans, drained and rinsed
- ½ cup chopped spinach
- ½ cup shredded red cabbage
- 3 radishes, thinly sliced
- 1 jalapeño pepper, diced (optional)
- 1 teaspoon chili powder
- Salt, to taste
Other Ingredients
- 2 burrito-size tortillas
- 1 cup shredded Mexican-style cheese
Instructions
- Prepare the Avocado Sauce: Add avocado, cilantro, milk, Greek yogurt, lime peel, lime juice, and salt to a blender or food processor. Cover and blend on high for 1 minute, or until smooth and creamy. Set aside.
- Mix the Filling: In a separate bowl, combine pinto beans, chopped spinach, shredded red cabbage, sliced radishes, diced jalapeño (if using), chili powder, and salt. Stir until well mixed.
- Cook the Quesadilla: Heat a 12-inch greased skillet over low-medium heat. Place one tortilla in the skillet. Spread half of the bean and vegetable filling on one side of the tortilla and sprinkle half the shredded cheese over the filling. Fold the tortilla over to cover the filling. Cook for 4 minutes until the bottom is golden brown. Flip and cook for an additional 3 minutes until the other side is golden and the cheese is melted. Transfer to a cutting board and slice in half, if desired. Repeat with the second tortilla and remaining filling and cheese.
- Serve: Serve the warm quesadillas immediately with the prepared avocado crema for dipping.
Notes
- For best texture, ensure the pinto beans are well drained and rinsed to reduce excess moisture.
- If you prefer a milder quesadilla, omit the jalapeño pepper or reduce the amount used.
- This recipe can be easily doubled to serve more people.
- Use a non-stick skillet or lightly grease your pan to prevent sticking.
