Roasted Red Pepper & Avocado Quesadillas

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.

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.

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.

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.

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).

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