2 Serves
25 Mins
Prepare the filling by mashing the avocado in a bowl and mixing it with the canned black beans, salt, and pepper.
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EgyptianVitamin E
5 mg / 15 mgVitamin K
33 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
245 µg / 400 µgCalcium
552 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
149 mg / 420 mgPhosphorus
635 mg / 1,250 mgPotassium
1214 mg / 4,700 mgSodium
2746 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
24 g / 28 gSugar
5 g / 50 gSaturated Fat
16 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Heat a small amount of olive oil in a non-stick skillet over medium heat.
Place a tortilla in the skillet, spread the avocado and black bean mixture over one half, sprinkle with cheese, and fold the tortilla over.
Cook the quesadilla for 2-3 minutes per side until the tortilla is golden brown and the cheese has melted, then serve immediately.
0
g2
g7
g
Greek