I felt like a bit of a genius in the kitchen last night. I pulled together quite the outrageous quesadilla and you’re going to hear about it.
It was a White Bean, Avocado, & Caramelized Onion Quesadilla and it rocked my socks off.
First, I pureed together one can of white beans (rinsed and drained), one avocado, one chipotle in adobo pepper, a sprinkle of cumin, and a squeeze of lime juice.
Next, I caramelized one small onion.
Then, I spread the prepared bean dip all over a brown rice tortilla (about 3 tablespoons or so). I then topped it with the caramelized onions, cheddar cheese, organic spinach, and banana peppers.
I warmed up the saute pan on the stove, folded over the quesadilla and got to cooking. It probably cooked for 4-5 minutes on each side, just long enough for the toppings to get hot and for the outside of the tortilla to get a little crispy.
Next, remove the quesadilla from the pan and place on plate. Use a pizza cutter or a knife to cut into three triangles.
Take some photos….
And my favorite step, devour that bad boy.
So easy, kind of random, and so delicious. A fun meatless Monday meal!
Side note: Spell check was all over this post. Apparently it doesn’t recognize quesadilla, caramelized, adobo, or pureed. Who knew?!