3-Layer Quesadillas

Serving Size: 4 people 

Ingredients 

• 4 whole wheat wraps **make sure there is no hydrogenated vegetable oil 
• 1 can (14 ounces) pinto beans
• 3 Tbsp olive oil 
• 1 large, ripe avocado 
• 1/4 cup chopped tomatoes
• 1 large garlic clove, minced
• 1/4 cup cilantro
• 1 Tbsp lime juice
• salt and pepper to taste
• 1 cup mixed cheese (I used shredded cheddar, mozzarella and colby jack)
• 1/2 large onion 

Taco mix for Beans

• 2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper 

Directions

1.  In a medium skillet, heat 1 Tbsp olive oil over medium heat
2. Mix taco seasonings together and sprinkle them over the pinto beans. Toss the beans until they are evenly coated in seasoning
3. Cook the seasoned beans for about 5 minutes until heated through
4. Mash the beans using a fork and add 1/4 cup water
5. Continue cooking for 10 minutes, stirring, mashing and adding water as needed until you get your desired refried bean consistency
6. In a bowl, mash the avocado and add minced garlic, lime juice, cilantro and tomatoes and mix until combined. Add salt and pepper to taste
7. If desired, caramelize the onions by heating 1 Tbsp olive oil over medium heat and sautéing the onions for about 10 minutes until brown and soft
8. Stack your quesadilla! Layer the bottom tortilla with beans, cheese and onions. Layer the top tortilla with guacamole and more cheese. Lay the top tortilla on top of the bottom one to create a quesadilla
9. Heat a Tbsp of olive oil in the skillet over medium heat and cook your quesadilla for about 5 minutes on each side until it has browned and the cheese has melted
10. Enjoy!