This vegan dish, Chipotle Black Bean & Avocado Quesadillas, tastes great and fills you up. Black beans with spices, avocado, and vegan cheese that melts in your mouth are put between whole wheat tortillas and cooked until they are golden brown. They're great for a quick dinner during the week or as an appetizer that everyone loves.
Ingredients: 1 can 15 ounces black beans, drained and rinsed. 1 tablespoon chipotle peppers in adobo sauce, minced. 1 teaspoon ground cumin. 1 teaspoon garlic powder. 1 ripe avocado, sliced. 1 cup shredded vegan cheese. 4 large whole wheat tortillas. 1 tablespoon olive oil.
Instructions: In a bowl, mash the black beans with chipotle peppers, cumin, and garlic powder until well combined. Place a tortilla on a flat surface and spread of the black bean mixture evenly over half of the tortilla. Layer avocado slices and shredded vegan cheese on top of the black bean mixture. Fold the tortilla in half to cover the filling. Heat olive oil in a skillet over medium heat. Carefully place the quesadilla in the skillet and cook until golden brown and crispy on both sides, about 2-3 minutes per side. Repeat with the remaining tortillas and filling. Slice each quesadilla into wedges and serve warm.
Prep Time: 15 minutes
Cook Time: 10 minutes
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