AVOCADO BLACK BEAN QUESADILLAS #HEALTHYVEGAN #AVOCADO

Firm quesadillas loaded up with beans, sautéed onions, ringer pepper, avocado and heaps of cheddar. These avocado dark bean quesadillas are filling and make an extraordinary veggie lover feast as well! Cheerful New Year! It's been an incredible year in nourishment and I need to thank each and every one of you for supporting this little blog which has turned out to be something other than an all day work for me. It's progressed toward becoming spot to share more advantageous cooking alternatives and ideally positively affect the manner in which you eat and consider sustenance!

I have a lot progressively solid, imaginative, and flavorful plans available for 2017 and I can NOT hold on to impart each formula to all of you! I wish you and your family a sheltered and glad new year, loaded up with a lot of delectable solid home cooking, and heaps of upbeat bellies!

2017 commences with heavenly avocado, veggie and bean pressed quesadillas that are fresh outwardly, and gooey within. They make an incredible lunch and are likewise very filling as well! I don't have a clue if it's simply me yet there's simply something enchanted about avocado and liquefied cheese.Serve with your preferred salsa or low-fat harsh cream and appreciate!

Ingredients:

• 1/2 onion sliced
• 1/2 bell pepper sliced
• 1 tablespoon olive oil
• 1/2 cup black beans drained
• 1 tablespoon taco seasoning
• 4 medium soft flour tortillas
• 2 avocados peeled, halved, seeded and sliced
• 1/4 cup minced cilantro
• 1 lime cut in half
• 1 cup light Mexican Cheddar or mozzarella cheese
• oil or cooking spray for grilling

Instructions:

1. In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Add the black beans and taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside.
2. Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray. 
3. In a small bowl, lightly mash the avocados with a fork. Stir in cilantro and juice of 1/2 lime, season with salt and pepper to taste. Spread a quarter of mashed avocado onto half of a tortilla. Top with bean mixture and 1/4th cup of cheese. Fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used.
4. Cook on medium-high heat for 2-3 minutes per side or until the outside is crispy and cheese has fully melted. Serve with your favorite salsa or sour-cream, Enjoy!\

For more detail :http://bit.ly/2Zak6es

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