Veggie Quesadillas with Avocado Cream - Vegetarian
The Veggie Quesadillas with Avocado Cream combine vibrant, fresh vegetables with melted cheese, all wrapped in a warm, whole wheat tortilla. Each bite offers a delightful mix of textures and flavors, perfectly complemented by the smooth and tangy avocado cream, making it an irresistible meal for any time of the day.
Ingrédients
- 4 whole whole wheat tortillas
- 1 cup shredded cheddar cheese
- 1 cup diced bell peppers (red, yellow, and green)
- 1 cup sliced mushrooms
- 1 cup baby spinach leaves
- 1/2 cup finely chopped red onion
- 1 tablespoon olive oil
- 2 avocados, avocados, ripe
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
- Salt and and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the diced bell peppers, sliced mushrooms, and chopped red onion. Cook until the vegetables are tender, about 5-7 minutes. Add the spinach and cook for another 2 minutes, until wilted.
- Lay out the whole wheat tortillas on a flat surface. Evenly distribute the cooked vegetables and shredded cheese on one half of each tortilla. Fold the tortillas in half to create a half-moon shape.
- Heat a non-stick skillet or griddle over medium heat. Cook each quesadilla for 3-4 minutes on each side, until the tortillas are golden brown and the cheese is melted.
- While the quesadillas are cooking, prepare the avocado cream. In a bowl, mash the ripe avocados and mix in the sour cream, lime juice, garlic powder, salt, and pepper until smooth and creamy.
- Cut the cooked quesadillas into wedges and serve with a generous dollop of avocado cream on the side.
Nutrition (per 100g)
Serving: 100g | Calories: 420kcal | Carbohydrates: 42g | Protéines: 18g | Fat: 23g | Sucre: 3g
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