It just occurred to me that I’ve been craving avocado and Mexican-inspired dishes a lot lately. Most recently I have made Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce, Cheesy Chicken Quesadilla Pie, Guiltless Avocado Alfredo Pasta with Spicy Chicken, and now of course these quesadillas. There’s another avocado in my kitchen waiting for be turned into something else magical, but I might cave and just make guacamole out of it because it’s yummy.
In addition to an abundance of avocados, I’ve seen more sunrises than usual since daylight savings. I am one of those people that is up when the sun it up, so the fact that my alarm now goes off before the sunrises is most upsetting to me and it is therefore difficult to get myself moving and out of bed. But at least I get to appreciate a pretty sight in the sky.
One year ago: Irish Car Bomb Mini Cheesecake Bites
CHEESY DOUBLE BEAN QUESADILLAS WITH AVOCADO RANCH
Serves 2
Ingredients:
QUESADILLAS
1 cup black beans
1 cup cannellini beans
2 oz. sharp white cheddar cheese, freshly grated
2 oz. pepperjack cheese, freshly grated
4 whole wheat tortillas
Butter or olive oil for toasting
AVOCADO RANCH
1 ripe medium avocado
1/2 cup plain Greek yogurt (I used 0% Chobani)
2 Tbsp freshly chopped parsley
2 Tbsp freshly chopped dill
1 garlic clove, minced
1 tsp worcestershire sauce
1/2 tsp white vinegar
1/2 tsp smoked paprika
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
Directions:
- In a large bowl, mash together black and cannellini beans with a fork, spoon or potato masher.
- Heat an electric griddle or skillet over medium heat. Add a bit of butter or olive oil.
- Place 2 tortillas down, covering each with a bit of both cheeses, then evenly distribute the mashed bean mixture over top. Place the tortilla on the griddle or skillet, then cover with bean mixture with the remaining cheese and the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
- To make the avocado ranch, combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. Store avocado ranch in a seal-tight container for 1-2 days.
Source: Adapted slightly from How Sweet It Is.
9 comments
THE LIST ARE WONDERFUL. I AM GOING TO MAKE THE CHICKEN BURGERS &
THE THE BEAN QUESADILLIAS WITH THE AVOCADO RANCH SOUNDS YUMMY.
THANK YOU SO MUCH. SEE YOU AT THE GAME.
I need this avocado ranch..now!
Love everything about these, especially the avocado ranch!
Mmm, pepper jack cheese is my favorite! And somehow I’ve never had it in a quesadilla – I must change this soon. And this avocado ranch – get outta town! You know me and my Greek yogurt. I’m pretty sure I’d eat this ranch by the spoonful!
mmm come to mama. :) These look so good Erin! All of your savory food always does and makes me SO hungry – even after just eating lunch! I love bean quesadillas.
Thank you, Sally!
I wish I had this for lunch right now!
These look all kinds of awesome, especially that avocado ranch sauce!