Bean & Avocado Quesadilla
Yields 1 quesadilla
INGREDIENTS:
2 whole-wheat tortillas
½ cup Black Bean & Carrot Mash
1 ripe avocado
¼ cup shredded cheese
1 teaspoon canola oil
Salsa (for garnish)
Many of the infant purées can be added to quesadillas. Try a butternut squash and pinto bean quesadillas or a pumpkin black bean quesadilla … be creative!
Spread 1 tortilla with a thin layer of Black Bean & Carrot Mash.
Cut avocado and scrape out the insides. Mash avocado with a fork.
Add avocado mash on top of black bean layer on the tortilla.
Sprinkle cheese on top of this layer and top with second tortilla.
In medium saucepan, heat canola oil. Place quesadilla in skillet. Heat until cheese begins to melt. Flip and cook to golden brown. Remove from heat and cut into 8 triangles.
Top with desired amount of salsa. Serve.
