So, y’all know I love avocados, right? I’m pretty sure that is clear. Summer time in California means that I am eating one a day. And although I can just eat them by the spoonful, I realize that an actual meal might be a good idea. Not to mention, how interesting would this blog be if I wrote:
Grab one ripe avocado. Slice in half. Remove seed. Enjoy.
So, this one is for you, my health seeking readers. And a reminder that although oh so good for you, one avocado does not make a meal.
Super Yummy Gluten Free Veggie Quesadillas
YIELDS 3-4 LARGE QUESADILLAS (depending on how full you pack ’em)
2 Tbsp. coconut oil. (My other favorite here is lime olive oil from Pasolivo. I honestly can’t cook mexican food without it. It’s amazing.)
1 medium to large red onion, diced
2 bell peppers, chopped
1 jalapeño, minced or chopped
1 can of black beans, drained and rinsed
1 cup fresh mushrooms, chopped
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. dried oregano
3 cups fresh spinach, chopped
sea salt and black pepper to taste
Tortillas (I prefer corn, but there are many options out there!)
Veggie Cheese Shreds (I admit, not much flavor in these guys, but they really do help hold everything together)
1 sliced avocado (or more than one….if you are like me. Of if I am coming over for dinner)
Chopped, fresh cilantro
In a large, deep skillet over medium or medium-low heat, add coconut oil, onion, and peppers (including jalapeño) with a pinch of sea salt. Sauté for 15 minutes until softened and translucent (I like do add minced garlic in this step, but that is up to you). You don’t want them to brown, so reduce the heat if necessary. Cook it slowly so everything gets soft and sweet.
Add black beans, mushrooms and spices. Mix everything together and continue cooking for 5 minutes.
Add spinach and continue cooking for a few minutes, until spinach wilts. Add salt and pepper to taste and remove from heat.
I used a large, shallow pan (sprayed with coconut cooking spray, over medium heat) to cook the quesadillas. This makes it easy for flipping if you use a large plate or thin cutting board to sandwich the quesadilla and flip the pan upside down. Then slide the quesadilla off the plate/cutting board back onto the pan so you can cook the other side.
I assembled the quesadillas directly on the pan. Add your preferred extras (avocado slices, cilantro, salsa, lime juice). Add a little more cheese on top, then top it off with a second tortilla. Cook until tortillas brown just a little and cheese melts.
Cut quesadilla in half, then cut each half into 6 triangles. Optional – garnish with chopped cilantro, serve with salsa and/or guacamole.
The leftovers reheat perfectly in the toaster oven. Looks like I’m all set for a day or two 😉