Open Faced Veggie Quesadilla...Open Faced Veggie Quesadilla with Avocado Salsa Cream

Open Faced Veggie Quesadilla with Avocado Salsa Cream is a Mexican hor d'oeuvre. One portion of this dish contains approximately 21g of protein, 12g of fat, and a total of 408 calories. For $1.87 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 1. It is brought to you by Hummusapien. Head to the store and pick up avocado, tortilla, kale, and a few other things to make it today. 560 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 18 minutes. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is tremendous. If you like this recipe, take a look at these similar recipes: Warm Open-Faced Mushroom Brie Sandwich, Avocado Sweet Lassi - How to make Avocado Lassi - Indian Avocado, and Campfire Quesadilla.

Ingredients

Cooking Instructions

1. 01

   Pre-heat the oven to 375 degrees.

2. 02

   Sautee vegetables in a bit of oil for about ten minutes or until softened.

3. 03

   Layer mixed vegetables evenly across the tortilla. Next, add the black beans in an even layer, then the cheese.

4. 04

   Bake quesadilla for 5-8 minutes, or until tortilla is crispy and cheese is melted.For the avocado salsa cream, blend together the avocado, Greek yogurt and salsa i a food processor until smooth.