Meal Details
1. Black bean vegan quesadillas
206cal, 6p, 19c, 9f (per meal)
1/2 avocado(s) (101g)
4 tbsp (28g)
4 tbsp (65g)
2 tortilla (approx 7-8" dia) (98g)
1/2 can(s) (220g)
1 tsp (5mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Combine beans, cheese and half of salsa in a medium bowl.
2
Distribute filling evenly on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
3
Heat half of the oil in a large nonstick skillet over medium heat. Add quesadilla(s) and cook, turning once and adding the other half of the oil, until golden on both sides, 2 to 4 minutes total.
4
Transfer to a cutting board and tent with foil to keep warm.
5
Serve the quesadillas with avocado and the remaining salsa.
2. Tossed salad
61cal, 2p, 5c, 2f (per meal)
1/2 tbsp (8mL)
1/8 medium (2-1/2" dia) (7g)
1/4 small whole (2-2/5" dia) (23g)
1/4 small (5-1/2" long) (13g)
1/4 hearts (125g)
1/8 cucumber (8-1/4") (19g)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.
2
If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.