YOUR SOLIN GENERATED RECIPE
Cheesy Black Bean Quesadillas with Avocado
Crispy whole-grain tortillas folded over a savory mix of black beans and melted cheddar, served with a velvety avocado and Greek yogurt crema.
INGREDIENTS
1 large whole wheat tortilla
0.5 cup canned black beans
0.5 cup liquid egg whites
0.75 oz shredded sharp cheddar cheese
0.13 whole avocado
0.25 cup plain non-fat Greek yogurt
0 tsp avocado oil
0.25 tsp garlic powder
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Rinse and drain the black beans thoroughly.
Heat a non-stick skillet over medium heat with the avocado oil.
Add the black beans, garlic powder, cumin, sea salt, and black pepper to the skillet, sautéing for 2 minutes.
Pour the liquid egg whites over the beans and scramble the mixture until the eggs are fully set and incorporated with the beans.
Wipe the skillet clean and return to medium heat.
Place the tortilla in the skillet and sprinkle half of the cheddar cheese over one half of the tortilla.
Spread the bean and egg mixture over the cheese, then top with the remaining cheddar cheese.
Fold the tortilla in half and cook for 2-3 minutes per side until the exterior is golden brown and the cheese is melted.
In a small bowl, mash the avocado with the Greek yogurt and chopped cilantro until smooth.
Slice the quesadilla into wedges and serve immediately with the avocado crema.