Nick and I recently bought a copy of Crazy Sexy Kitchen. We recently watched the documentary, “Hungry for Change” and were introduced to Kris Carr. Her story about completely changing her diet and her life after finding out she had cancer is certainly motivational. When we got our hands on this book we couldn’t wait to start making her recipes! These quesadillas are wonderful and delicious. They were easy to put together after church and kept us full and satisfied until dinner. Mmmmm. So good.
Crazy Sexy Veggie Quesadillas
(recipe adapted from Crazy Sexy Kitchen)
1 avocado, cubed
1/2 15-ounce can refried black beans
2 green onions, sliced
Pickled jalepenos, chopped, to taste
1/4 cup cilantro, chopped
Squeeze of fresh lime juice
1 tsp olive oil
1 cup mix of cremini and shiitake mushrooms, stemmed and sliced
2 large handfuls of spinach
Kosher salt, to taste
Freshly ground cracked pepper, to taste
3 whole-wheat tortillas
1/2 red bell pepper, diced
Vegan cheese (we used cheddar teese cheese)
Combine the avocado, refried black beans, green onions, pickled jalepeno, cilantro and squeeze of lime juice in a bowl. Mash with a fork to make a coarse puree. Set aside.
In a small saute pan, add 1 tsp olive oil and saute the mushrooms until they begin release their water. Add spinach, squeeze with lime juice and cover to wilt spinach. Finish with pinch of salt and pepper. Set aside.
Cover half of each tortilla with the avocado mixture and sprinkle with red pepper. On the other half of the tortilla add cheese and top with the mushroom-spinach mixture. Fold tortillas in half.
Using the same saute pan as the mushroom-spinach mixture, spray lightly with non-stick cooking spray. Place quesadilla in pan. Press with spatula and cook for 2 to 3 minutes, or until browned, on each side. Slice quesadillas and serve with chips and salsa.
(This recipe made 3 quesadillas for us, with a bit of avocado-black bean mixture left over for a later use)