AVOCADO AND BLACK BEAN QUESADILLAS
I love quesadillas. I loved them as a child and I still love them as an adult. They are a perfect summer dish, as they are satisfying, easy, and can be whipped up in no time. Starting with a tortilla and some cheese, feel free to play around with different fillings and ingredients. In this version, I used gluten-free brown rice tortillas and filled them with goat cheddar cheese slices, avocado, cilantro, black beans, and a little salsa verde. Cook until melted through and crisp. Top with pico de gallo, guacamole, or the salsa of your choice!
Makes 1 quesadilla
2 tortillas (brown rice, corn, or flour)
3 slices of cheddar cheese (I used a goat cheddar)
1/2 an avocado, pit and skin removed and the flesh thinly sliced
2 tablespoons organic black beans
1 tablespoon salsa verde of your choice
4 sprigs cilantro, leaves removed and stems discarded
1/2 tablespoon unsalted organic butter
pico de gallo with avocado (optional)
sour cream (optional)
In a heavy bottomed skillet over medium heat, melt 1/2 tablespoon unsalted butter. Place the bottom tortilla in the pan. Top with the slices of cheese, avocado, black beans, cilantro and salsa verde. Make sure to spread the ingredients out creating an even layer over the cheese. Top with the second tortilla. Cook until golden and the cheese has started to melt. Flip with a spatula and cook on the other side until golden and melted through.