Meal Details
1. Black bean vegan quesadillas
206cal, 6p, 19c, 9f (per meal)
1/2 can(s) (220g)
1/2 avocado(s) (101g)
4 tbsp (28g)
4 tbsp (65g)
2 tortilla (approx 7-8" dia) (98g)
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. Tomato cucumber salad
71cal, 2p, 7c, 3f (per meal)
1/4 cucumber (8-1/4") (75g)
1 tbsp (15mL)
1/4 small (18g)
1/2 medium whole (2-3/5" dia) (62g)
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.
