Meal Details
1. Black bean vegan quesadillas
410 cals, 13p, 39c, 17f (per meal)
1 avocado(s) (201g)
2 tsp (10mL)
4 tortilla (approx 7-8" dia) (196g)
1 can(s) (439g)
1/2 cup (130g)
1/2 cup (56g)
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. Simple salad with tomatoes and carrots
100 cals, 4p, 7c, 3f (per meal)
3 tbsp (45mL)
2 medium whole (2-3/5" dia) (246g)
1 medium (61g)
2 hearts (1000g)
1
In a large bowl, add the lettuce, tomato, and carrots; mix.
2
Pour dressing over when serving.