Recipe adapted from “Chloe’s Vegan Italian Kitchen” cookbook
Ingredients:
1 (15oz) can of white beans, rinsed and drained
1/4 cup olive oil
1 Tbsp water
1 Tbsp lemon juice
1 garlic clove
sea salt and pepper, to taste
Grain free tortillas (I like Siete almond flour tortillas which can usually be found in the freezer section of a grocery store)
1/2 cup chopped sun dried tomatoes
2 sliced avocados
Fresh basil and/or parsley, chopped (just sprinkle with a tiny bit of dried italian herbs if you don’t have any fresh)
Combine the beans, olive oil, water, garlic, and lemon juice in a food processor and pulse until smooth. Add salt and pepper to taste.
Generously spread the bean mixture onto a tortilla, top with sun dried tomato, sliced avocado, and fresh or dried herbs. Place another tortilla on top.
Add a little bit of avocado oil (or another high heat cooking oil) to a hot pan. Using a spatula, carefully place the quesadilla onto the pan. Let cook 1-2 min or until browned and crispy. Carefully flip over the quesadilla and cook on the other side.
Add a little more oil and repeat step 3 until you use up the filling ingredients, this recipe usually makes 4 quesadillas.
Use a pizza cutter or a sharp knife to cut quesadillas into quarters. Serve and enjoy!
For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living
With love, Amanda
