food | very veggie

Easy Veggie Quesadillas

January 31, 2012 by

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Very Veggie features a weekly recipe that showcases the best in vegetarian, sometimes vegan, dishes, with helpful cooking and ingredient tips and tricks.

Getting picky eaters to eat healthy foods can be a challenge. This is a great recipe for even the pickiest of palates.

Ingredients:

1 cup black beans, cooked or canned, drained
1 ripe avocado, cubed
1/2 tsp cumin
1 to 2 tsp garlic, minced
1/2 tsp sea salt, to taste
1/4 tsp dulse granules
1 tbsp lime juice
1 tsp flax oil
2 stalks celery, chopped
2 carrots, chopped
1/2 cup goat cheddar, shredded
1 cup mild salsa

Directions:

1. In a food processor, purée beans. Add cumin, garlic, salt, lime juice, flax oil, dulse granules and reserved liquid from beans. Blend until smooth.
2. Add avocado and chopped veggies. Pulse a few times until all ingredients are combined.
3. Place dip inside half of a sprouted tortilla. Sprinkle shredded goat’s milk cheddar cheese on top of dip. Cover with other side of tortilla (making a half moon).
4. Lightly oil a pan with grapeseed oil. Turn heat on to medium. Lightly pan-fry each side of the tortilla until the cheese has melted.
5. Remove from pan, and cut tortilla into triangles.

Quesadillas can be altered each time you make them, depending on your taste palate. Feel free to add as many different kinds of vegetables or beans as you like to make them even heartier.

photographer: Joseph Saraceno | art direction: Pencil