Creamy avocado, fiber-rich pinto beans, and zesty lime come together in these vibrant, plant-powered quesadillas that balance comfort and freshness in every bite. DIETS: VG VT Serves 4 Time: 40 minutes
3/4 teaspoon chipotle powder or southwest spice, divided
2 medium avocado, cubed
2 tablespoons fresh lime juice
10 cherry tomatoes, finely chopped
2 tablespoons chopped fresh cilantro leaves
½ cup vegan sour cream or plain vegan yogurt
Salt & pepper, to taste
Olive oil cooking spray or avocado oil
4 8-inch tortillas
1 cup shredded vegan melting cheese
Hot sauce, if desired
Instructions:
Heat the oil in a large skillet over medium heat.
Add the cabbage, jalapeno and asafoetida and cook, stirring, until soft (5 minutes).
Add the beans and tomato paste and mix well.
Use a potato masher or large spoon to mash the bean mixture.
Add the taco seasoning, oregano, salt, and 1/4 teaspoon chipotle powder and cook, stirring, until warmed through.
Remove the pan from the heat and set aside.
In a medium bowl, mash the avocado and lime juice. Add the tomatoes, cilantro, and 1/4 teaspoon salt and mix until combined. Set aside.
In a small bowl, make the crema by whisking together the sour cream, 1/2 teaspoon chipotle powder and a pinch of salt. If you like a runnier crema for drizzling, add water 1 teaspoon at a time until desired consistency.
Spread the smashed beans over half of 4 tortillas, followed by the avocado mash in equal amounts. Sprinkle with cheese and fold in half.
Heat a large skillet over medium heat and lightly coat with the olive oil spray or avocado oil. Add the tortillas and toast for about 1-2 minutes per side until crispy (do this in batches if needed).
Cut the tortillas into wedges and drizzle with the sour cream mixture.
If desired, top with your favorite hot sauce.
Nutrition Info Per Serving: Calories: ~610 kcal Total Fat: ~38 g Cholesterol: 0 mg Sodium: ~1,050 mg Potassium: ~1,250 mg Carbohydrates: ~54 g Fiber: ~18 g Sugars: ~6 g Protein: ~16 g