Smashed Avocado, Roasted Bell Pepper & Pepper Jack Quesadillas
Smashed avocado, roasted bell pepper, and pepper jack quesadillas. Creamy, filling, and best served on sprouted or whole-grain tortillas! The perfect easy vegetarian lunch.
Servings 2 servings
Calories 433cal
Ingredients
- 2 sprouted grain tortillas (I like the Ezekiel brand)
- 4 oz pepper jack cheese, thinly sliced
- 1 teaspoon olive oil
- 1 bell pepper, seeded and thinly sliced
- 1/2 yellow onion, thinly sliced
- 1/2 avocado, mashed
- salt and pepper, to taste
Instructions
- Line a baking sheet with foil. Toss bell peppers and onions in olive oil and season with salt and pepper. Place under broiler for 10-15 minutes until peppers and onions start to char. Alternatively you can saute them with a little bit of oil in a medium skillet.
- Spray skillet or griddle generously with nonstick cooking spray and place over medium heat. Lay tortilla in the skillet.
- Add pepper jack slices on the bottom, then peppers and onions. Spread smashed avocado over the second tortilla then place (avocado side facing down) on the cheese and pepper mixture.
- Once the tortilla is golden brown on the first side, flip the quesadilla over to the other side and cook until the second is golden.
- Place on cutting board, then use a pizza cutter or large knife to cut into 6 triangles. Serves 2.
Nutrition
Serving: 1quesadilla | Calories: 433cal | Carbohydrates: 34.5g | Protein: 14.7g | Fat: 24.8g | Fiber: 10.2g | Sugar: 3.9g