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Veggie Avocado Quesadilla with Cilantro Crema Photo

Veggie Avocado Quesadilla with Cilantro Crema Recipe

Meghan Yager
A Veggie Avocado Quesadilla with Cilantro Crema is a flurry of vegetables, spices and cheese to make your savory-loving heart explode with happiness. The combination of sautéed peppers and onions, creamy avocado, and cheese is wrapped in a crispy tortilla is a handheld meal that’ll perk up even the worst of weeks.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine Mexican
Servings 2
Calories 671 kcal

Ingredients
  

  • 1/2 cup Sour Cream
  • 1 tablespoon Lime Juice
  • 1 tablespoon Finely Chopped Cilantro
  • pinch of Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Garlic Powder
  • Vegetable Oil
  • 2 Flour Tortilla
  • 1 Avocado peeled, pitted, and sliced
  • 1 Red Bell Pepper seeded and chopped
  • 1 Yellow Bell Pepper seeded and chopped
  • 1/2 Red Onion diced
  • 2 jalapeños Jalapeño seeded and diced
  • 1 cup Cooked Black Beans drained
  • 1 teaspoon Finely Chopped Cilantro
  • juice from half a Lime
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Ground Cayenne Pepper
  • 1 cup Shredded Mexican Cheese

Instructions
 

  • In a small bowl, whisk together ingredients for cilantro crema. Set aside in the refrigerator.
  • In a small skillet, heat 1 teaspoon vegetable oil over medium-high heat. Add peppers, red onion, and jalapenos, cooking until tender, but still a little crisp, approximately 3 to 4 minutes. Remove from heat.
  • In a large bowl, stir together the pepper mixture with black beans, cilantro, lime juice, salt, black pepper, and ground cumin. Set aside.
  • Lightly drizzle both sides of flour tortillas with vegetable oil
  • Heat a large skillet over medium-high heat. Once hot, place one flour tortilla into the pan. Cook for approximately 1 minute. Flip the tortilla and top with 1/2 cup of shredded cheese. Cook until the cheese has melted.
  • Once the cheese is melted, add sliced avocado in an even layer to one half of the tortilla. Top with vegetable mixture.
  • By this time the bottom of the tortilla should be crispy. Fold the side of the tortilla without topping over on top of the vegetable side.
  • Repeat steps 3 through 5 with the remaining tortilla, cheese and vegetables.
  • Serve immediately with cilantro crema.

Nutrition

Calories: 671kcalCarbohydrates: 56gProtein: 28gFat: 39gSaturated Fat: 10gSodium: 791mgFiber: 15gSugar: 2g
Keyword Avocados, Easy Dinners, Lunches, Mexican, Snacks, Vegetables, Vegetarian
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