Quesadillas:
1 cup black beans
1 cup cannellini beans
2 ounces sharp white cheddar cheese, freshly grated
2 ounces pepperjack cheese, freshly grated
4 whole wheat tortillas
a little butter or olive oil for toasting
Avocado Ranch:
1 ripe medium avocado
1/3 cup sour cream
1/4 cup mayonnaise
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped dill
1 garlic clove, minced
1 teaspoon worcestershire sauce
1/2 teaspoon white vinegar
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon 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!
***I made this tonight for supper and it came out amazing! You could switch up this recipe in so many ways. Try adding spinach or other veggies to it! Add some lime to the avocado sauce for a little extra zing! Whatever floats your boat. This is a very kid friendly meal. For a snack, cut the recipe in half and cut the quesadillas in 8ths instead of 4s... Etc... Etc...
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