Avocado Quesadilla with Chipotle Black Beans

• Vegetarian

• Produce

  • 1 Avocado
  • 1 can Black beans
  • 4 sprigs Cilantro, fresh
  • 1 clove Garlic
  • 1/2 cup Mushrooms
  • 1 Onion, large

• Condiments

  • 1 tbsp Adobo sauce
  • 2 tbsp Chipotle peppers in adobo sauce, canned

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 8 Flour tortillas

• Dairy

  • 1 cup Cheese

Found on foodlion.com

Description

Ingredients

• 8 flour tortillas
• 1 tablespoon olive oil
• 1 large onion, sliced
• ½ cup sliced mushrooms
• ½ teaspoon salt
• 1 can black beans, drained
• 1 clove garlic, minced
• 2 tablespoons canned chipotle peppers in adobo sauce, diced
• 1 tablespoon adobo sauce (from chipotle peppers)
• 1 avocado
• 1 cup shredded cheese
• 4 sprigs fresh cilantro, chopped

Directions

• Heat the olive oil in a large skillet on medium-high heat then add onion and salt, cooking for several minutes and stirring regularly until they have caramelized. Add mushrooms and sauté for a few more minutes until tender, then remove from skillet.
• Toss the minced garlic and chipotle peppers into the skillet for one minute, just until the garlic begins to brown, then add the black beans and adobo sauce and stir until heated through, just a minute or two. Taste and add salt if necessary. Gently smash the black beans with a fork.
• Lay out 4 tortillas and distribute cheese, avocado, vegetables and beans evenly between them. Top with another tortilla and place in a skillet over medium heat, flipping once. When both sides are browned and crispy, remove from skillet and cut into 4 quarters. Serve warm topped with cilantro and a side of salsa.