Mexican Quesadillas with Avocado Cilantro Cream Sauce
Ingredients
The quesadillas
-
2 to 3
tortillas
8-inch
-
3
tablespoons
corn
-
3
tablespoons
tomatoes
-
3
tablespoons
black beans
-
1
tablespoon
salsa
-
1
tablespoon
chopped parsley
-
¼
teaspoon
cumin
-
¼
teaspoon
chili powder
-
½
cup
regular or vegan shredded cheese
-
2
tablespoons
regular or vegan Greek yogurt
-
¼
teaspoon
garlic powder
Avocado Cilantro Cream Sauce
-
1
cup
avocado
-
1
tablespoon
lime juice
-
¼
cup
cilantro
-
¼
teaspoon
salt
Instructions
- Preheat a greased panini machine or grill to medium heat.
- In a bowl, mix corn, tomatoes, black beans, parsley, cumin, and chili powder, then add salsa.
- Spread Greek yogurt and garlic powder mixture on one tortilla.
- Add black bean mixture on top of the yogurt, then sprinkle cheese and place another tortilla on top.
- Grill the quesadilla until crispy, about 3 minutes, then flip carefully.
- Once crispy, remove from the grill and cut into four pieces.
- Mix all ingredients for the Avocado Cilantro Cream Sauce together.
- Serve quesadillas topped with the cream sauce.
Nutrition Facts (estimated)
Servings
2 servings
Calories
371
Total fat
20g
Total carbohydrates
42g
Total protein
10g
Sodium
852mg
Cholesterol
1mg
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