Meal Details
1. Black bean vegan quesadillas
618cal, 19p, 58c, 25f (per meal)
1 tbsp (15mL)
6 tortilla (approx 7-8" dia) (294g)
3/4 cup (84g)
3/4 cup (194g)
1 1/2 avocado(s) (302g)
1 1/2 can(s) (659g)
Recipe has been scaled from original by 1.5x. 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 and avocado salad
411cal, 5p, 12c, 32f (per meal)
1/2 cup minced (105g)
1/2 cup (105mL)
1 3/4 tbsp (26mL)
1 3/4 tsp (5g)
1 3/4 tsp (11g)
1 3/4 tsp, ground (4g)
3 1/2 avocado(s) (704g)
3 1/2 medium whole (2-3/5" dia) (431g)
Recipe has been scaled from original by 3.5x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.