- Yield : 4 No Queso-Dillas
- Servings : 4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Quesadillas have become a staple in the American diet. Unfortunately they are filled with cheese. This option removes the cheese and with that removal goes the saturated fat and cholesterol. The bean mixture is very creamy, and is filled with good fats, protein, and fiber. You can adjust the heat by adding more or less of the chipotle pepper. It is easy to throw together quickly, and you can also add other veggies. Enjoy!
Estimated Cost Per Serving: $0.58
- 1 - 15oz Can of Pintos Beans, rinsed and drained
- 1 Avocado
- 1 Chipotle Pepper in Adobo
- 1/4 Teaspoon of Cumin
- 1/4 Teaspoon of Onion Powder
- 1/4 Teaspon of Garlic Powder
- 1/4 Teaspoon of Chili Powder
- 1/4 Cup of Vegetable Broth
- 4 Tortillas
Place beans, avocado, spices, chipotle pepper, and veggie broth in a food processor.
Pulse until the mixture is creamy. Add more broth if needed to reach a creamy texture.
Spread mixture on half of a tortilla, fold the tortilla and place on a non stick pan or a pan coated with cooking spray.
Cook one side until brown, flip and cook the other side until brown.
Remove from heat, slice, and enjoy.
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