What you'll be getting:

Black Bean Quesadillas with Guacamole

On a cutting board, or on a clean counter, lay out the tortillas. 

Top with the cheese. 

Warm up a little oil, not the whole container, in the pan. You will need to put more oil into the pan as you cook your other quesadillas. Once the oil is in the pan, place the uncooked quesadilla. I like to cook on #5. Cook for about 2 minutes on each side, or until you notice the tortilla is getting brown.  

When the second side has cooked, transfer back to the cutting board. Let it sit for a minute or 2 before slicing into it. The cheese and bean filling will be very hot and melted. While you are waiting to cut the quesadilla, you can start cooking your next one. Each quesadilla takes just over 4 minutes to cook. If you think they are getting too cold, you can put them on a sheet pan and turn the oven on a low temperature to keep them warm. 

Per Serving

2 whole wheat tortillas (Mission Organics)

1/2 c black bean filling (onions, black beans, swiss chard, homemade salsa verde) 

2 t avocado oil 

2.5 oz cheese (Organic Valley White Cheddar, for dairy-free orders daiya*)

100 g guacamole (avocado, lime juice, homemade salsa verde, salt and pepper) 

 

Equipment needed: large pan

Optional- sheet pan for warming quesadillas

*

Divide the filling up, depending on how many servings you have and spread onto the tortilla. 

Next, place the second tortilla. 

When the bottom side is brown, carefully flip using a spatula. 

After a couple of minutes the quesadilla will be ready to slice. 

For 2 servings, it took me just under 10 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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