Prep Time
Cook Time
Makes
Nutrition
FEATURED PRODUCT
INGREDIENTS
-
1
package Mission Gluten Free Soft Taco Flour Tortillas -
2
Tbsp Coconut or avocado oil, divided -
½
Large red onion, thinly sliced -
1
Red bell pepper, thinly sliced -
1
Large portobello mushroom, thinly sliced -
1
tsp Chili powder -
Salt and pepper, to taste
-
1
can Black beans (15.5oz) -
3
Small ripe avocados -
Juice of 1 lime
-
½
tsp Salt -
½
Jalapeño, seeded and minced -
1
Tbsp Fresh cilantro, minced
INSTRUCTIONS
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Step 1
Heat 1 tbsp. of oil in a large skillet over medium heat. While oil is heating, slice your fajita vegetables and set aside.
-
Step 2
Add onions to hot the hot oil and sauté, stirring occasionally, for 5 minutes, until onions are fragrant. Add bell peppers and continue cooking for another 3-5 minutes until peppers are tender and slightly blackened on the sides. Stir in Portobello mushrooms, chili powder, cumin, salt, and pepper. Cook for another 2-3 minutes until mushrooms have shrunk about 50% in size. Stir in black beans then remove from heat and set aside.
-
Step 3
While your fajita vegetables are cooking, prepare the guacamole. Cut the avocado in half, gently remove the pit, and spoon out the avocado into a large bowl. Add remaining guacamole ingredients and mash together with the back of a fork until you have a smooth, spreadable guacamole.
-
Step 4
In a separate skillet, heat up the remaining oil. Add 1 tortilla. Spread 2-3 tablespoons of guacamole on 1/2 of the tortilla. Top with a heaping spoonful of the fajita vegetables (it should be 1/6th of the vegetables). Fold the tortilla over and cook on each side for about 30 seconds until tortilla is nicely browned and crispy.
-
Step 5
Once quesadilla is done, remove from heat and set aside. Continue until all the filling is gone. It should make 6 tortillas.
-
Step 6
Cut quesadillas in half and serve with cilantro, jalapeños, and hot sauce.