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Quickie Quesadilla

BY ELIZABETH BORELLI

1-2 servings

Remember way back in the day before the microwave when the go-to appliance was the toaster oven?  While you don’t need a toaster oven per se, this recipe is definitely inspired by it.  Just use your oven or even a large, covered sauté pan to briefly heat your creation, and voila!  Quickie Quesadilla, just like that.  It’s so easy, you might encourage your kids to put together this tasty sandwich-alternative high-protein lunch or snack.

Ingredients:

  • Whole grain or brown rice tortilla
  • ¼ cup shredded mild cheddar or Monterey jack cheese (plant-based or hormone-free dairy)
  • ½ avocado, peeled and sliced
  • ½ cup black, pinto or kidney beans
  • Optional:  mild salsa for dipping

For oven cooking:  preheat oven to 350 degrees.  Sprinkle beans across the top of the tortilla, then cover with cheese.  Place the quesa on a cookie sheet, then cook for five minutes until cheese is melted,.  Remove from heat, fold in the middle, slice up pie-style and serve.

For stovetop preparation: place a saucepan (with a cover) on the stovetop, heat to medium.  Sprinkle beans across the top of the tortilla, then cover with cheese.  Place the quesa in the saucepan, cover then cook for five minutes until cheese is melted.  Remove from heat, fold in the middle, slice up pie-style and serve.

One Response to “Quickie Quesadilla”

  1. […] but that combine important food groups.  Overnight Oatmeal with fruit and walnuts for breakfast, a Quickie Quesadilla for lunch followed by a Snappy Veggie Stir Fry with Miso Goddess Sauce sauce over brown rice for […]

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