This is a pretty quick meal to prepare, about 15 minutes. I chose to make it open face because I was too impatient to wait the extra few minutes to flip the quesadilla.
SERVINGS: 2 Very Hungry People, 5 LA Girls + mini dog
1 Package Udi's Gluten Free Tortillas (Can be found in Freezer Section)
1 Can Black Beans Drained and Rinsed
1 half Jalapeño Pepper Minced
1 Handful of Fresh Cilantro Chopped
1 Cup Sliced Cremini Mushrooms
1 Cup Baby Spinach
1 Bell Pepper Chopped Ribs and Seeds removed
1 Cup Shredded Almond Cheese
Seal Salt or Kosher Salt
Ground Black Pepper
1 Lime Halved
1. Warm up the tortillas on a pan set at med-high heat and put aside.
2. Heat pan on med-high heat and add 1 TB of EVOO. Add mushrooms, spinach, and bell pepper to pan and cover. Cook until spinach leaves are wilted.
3. Mash up avocado and black beans into a bowl. Mix in jalapeño and cilantro and set aside.
4. Turn on the pan with the tortillas on med-high heat. Add the almond cheese, then avocado mixture, followed by the mushroom mixture on top. Squeeze lime juice on top and you are done!
-When picking an avocado it should have a little give when you lightly squeeze it.
-If you can handle spicy, leave the seeds and ribs in the jalapeño, otherwise take it out.
-To clean mushrooms, just wipe with a damp paper towel. They absorb everything so don't rinse them.
-Roll the lime on the counter with some pressure. This will release the juices.
-Again, get an electric salt and pepper mill! It's a game changer.
-Season each ingredient before or as soon as it hits the pan. It really does make a huge difference.