Quinoa Stuffed Quesadillas

Do you ever have trouble with avocados? This recipe was created after a botched avocado recipe. I had purchased a few unripe avocados and every time I thought one was ripe, I would open it to find out that I was very wrong. I've started buying the unripe ones and putting two of them into a brown paper bag in order to help them ripen.

Although this might sound weird, we ate these quesadillas for breakfast -- they weren't difficult to put together so we were able to eat and get out the door to work. I found these to be pretty filling as a breakfast.

A Vegetarian & Cooking! original.

-½ cup quinoa, cooked
-1 can black beans (rinsed)
-½ chopped red pepper
-½ cup corn
-½ chopped red onion
-Salt and pepper
-Cumin and red pepper flakes to taste
-Corn tortillas
-Sour cream or Greek yogurt, for serving

In a large bowl mix together the quinoa, black beans, chopped red pepper, corn, onion, and seasoning. In a skillet add one tortilla and then as much filling as you'd like. Top with cheese and add the other tortilla. Cook until cheese has melted enough to hold the quesadilla together, then flip so that the other tortilla can brown.

We enjoyed eating this. We did serve this for breakfast, but this would be a good dinner too. There are many ways to make this more versatile by switching out ingredients or by adding other things. This might be good with some scrambled eggs added. Overall, I find quinoa to be very filling; if you don't, serve this with a side dish.


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