Meal Details
1. Black bean vegan quesadillas
412cal, 13p, 39c, 17f (per meal)
1 avocado(s) (201g)
1/2 cup (56g)
1/2 cup (130g)
4 tortilla (approx 7-8" dia) (196g)
1 can(s) (439g)
2 tsp (10mL)
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 kale & avocado salad
173cal, 4p, 7c, 12f (per meal)
1 1/2 avocado(s) (302g)
1 1/2 small (87g)
1 1/2 bunch (255g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.