Guac'N'Roll Vegetarian Crunchy Bean Quesadilla
Are you looking for an easy vegetarian Mexican lunch or dinner? Then you have come to the right place! This amazing, healthy and nutritious meal will leave you feeling satisfied and adds a twist to a normal taco. This crunchy vegetarian quesadilla recipe, filled with delectable beans, tomatoes, and onions layered with melted cheese and topped with fresh guacamole and lemon is the perfect meal to make your day.
Yield: 3 people
Equipment
- Oven
- Non-stick pan and cover (to make it into a crunchy quesadilla!)
- Sheet pan
- Tin foil (to cover sheet pan)
- Silicone oil brush (for olive oil & tortillas to give it that golden brown look)
- Large bowl (for beans, tomato, and onion mix)
- Smaller bowl (for mashed avocado)
- Small container/bowl for olive oil
Materials
- 1 Can of beans
- 1 Tomato (diced)
- 1/4 Onion (diced)
- 1 Avocado (mashed)
- 1/2 Lemon (cut into small slices for garnish)
- 2 Handfuls per tortilla Shredded Cheddar Cheese (or any cheese you prefer... can also be vegan cheese) Primarily based on personal preference
- 1 Tbsp Olive oil This is used to put on tortillas before the tortillas are put in oven
- Salt & Pepper Based on personal preference: As desired in bean, onion, and tomato mix
- Cholula Hot Sauce To taste~ drizzle over finished product (if you like a little kick!)
- 3 Large tortillas Keep in mind that you can make as many as you please, I put three to make best use of the bean, tomato, and onion mix... recipe can be altered
Instructions
- Pour can of beans into large bowl
- Dice whole tomato and quarter of an onion
- Combine the tomato and onion with the beans in large bowl
- Add a quarter of the half lemon (juiced) into the bowl
- Add salt and pepper into bowl to taste (personal preference); then mix
- Cut the avocado & remove seed~ TIP: I like to peel my avocados... as it helps keep many of the beneficial nutrients
- After peeling or scooping; mash the avocado in small bowl (since all the other ingredients add a good blend of flavors; plain mashed avocado will suffice unless you'd like to add some extra salt/pepper or lemon juice)
- Set aside and preheat oven to 350℉
- Once preheating, make sure you have your sheet pan with tin foil over it
- Place the tortillas onto the sheet pan once ready; with this put olive oil in small bowl or container and use silicone brush to brush over both sides of the tortilla (I also like to garnish the oiled tortillas with some sort of seasoning; I use oregano)
- With that, pop the tortillas in the oven for about 3 minutes; then take them out and flip them and put them in for another 2 minutes or so
- Then to add that extra crunch, but the oven on broil for about 1:30 minutes (but no longer!)
- They should come out looking crunchy and toasty~ make sure to turn off the oven
- Place 2 handfuls of cheese or whatever desired amount you would like upon each tortilla
- Place 2-3 large spoonfuls of bean mixture to each tortilla
- Then set aside; prepare greased pan and cover and place one soon to be delicious quesadilla/taco inside. Cook on low heat for around 5 minutes till you can see the cheese has melted. Once cheese has melted and you've achieved that gooey look, remove from heat and put on plate.
- Then voilá! All you need are the finishing touches of lemon juice and my personal favorite, Cholula hot sauce!
