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Roasted Red Pepper & Avocado Quesadillas with Refried Beans & Lime Crema
2 or 4 Serving Dinner

Roasted Red Pepper & Avocado Quesadillas

with Refried Beans & Lime Crema

Tags: High-Protein, Nut-Free, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
810
FAT
38g
CARBOHYDRATES
87g
PROTEIN
26g

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INGREDIENTS

  1. 13.4 oz black beans
  2. 1 lime
  3. 4 oz roasted red peppers
  4. 1 avocado
  5. 2 oz baby spinach
  6. 1 tsp chorizo spice blend
  7. 2 tbsp vegan cream cheese
  8. 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
  9. 2 whole wheat flour tortillas
  10. 1 tbsp + 1 tsp (2 tbsp + 2 tsp) vegetable oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: soy, wheat
Tools: Large nonstick skillet, Small saucepan
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
810
FAT
38g
CARBOHYDRATES
87g
PROTEIN
26g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the vegetables

Drain and rinse the black beans. Halve and juice the lime(s). Finely chop the roasted red peppers. Halve the avocado(s), remove the pit(s), and thinly slice the flesh. Roughly chop the baby spinach.

2
Cook the beans

Heat 2 tsp (4 tsp) vegetable oil in a small saucepan over medium heat. Add black beans, chorizo spice blend, ¼ tsp (½ tsp) salt, and 2 tbsp (4 tbsp) water. Mash mixture with the back of a fork and cook until hot, 3 to 5 minutes. Add just half the lime juice and a pinch of salt, and stir. Taste the refried beans and add salt and pepper as necessary.

3
Mix the sauces

Add chopped peppers, cream cheese, and a pinch of salt to a medium bowl, and mix with a fork. In a separate bowl, combine the Vegenaise, remaining lime juice, and a pinch of salt and pepper, and mix the lime crema.

4
Build the quesadillas

Place tortillas on a flat surface. Spread refried beans on half of each tortilla and spread red pepper cream cheese on the other half. Top with sliced avocado and chopped baby spinach. Fold the quesadillas in half and gently press to seal.

5
Cook the quesadillas

Heat 1 tsp vegetable oil in a large nonstick skillet over medium heat. Add one quesadilla and cook until the bottom is golden brown, 2 to 3 minutes. Carefully flip and cook until the other side is browned, another 2 to 3 minutes. Repeat with the remaining quesadilla(s). TIP: Add more oil to the skillet if necessary before cooking the remaining quesadilla(s).

6
Serve

Cut each roasted red pepper and avocado quesadilla into four pieces and serve with lime crema for dipping. Enjoy!

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