cheesy green chile white bean rice and avocado quesdillas
Filled with rice because carbs are friends...and food...
Ingredients
- 1 can white beans (great northern or cannellini), drained and rinsed
- 1 cup fresh cilantro, chopped
- 1/2 cup fresh basil, chopped
- 2 tbsp fresh chives, chopped
- 1 can green chiles
- 1 green onion, diced
- 2 tsp cumin
- 1 tbsp lime juice
- 1 cup cooked white or brown rice
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 1 avocado, smashed
- 4 large flour tortillas (burrito sized)
- sour cream, cilantro, jalapenos, and lettuce, to serve
Instructions
- In a large bowl, combine the beans, cilantro, basil, chives, green chiles, green onion, cumin, lime juice, and a pinch of salt and pepper.
- Lay a large burrito on a flat, clean surface. On one half, spread a quarter of the mashed avocado, then top with a quarter of the rice and a quarter of the bean mixture. Sprinkle both cheeses overtop. Fold the empty half over the filled half. Repeat with three more tortillas.
- Heat 1 tablespoon olive oil in a skillet over medium. Set 1-2 quesadillas in the pan and cook 2-3 minutes, then flip and cook 1-2 minutes longer until golden. Repeat with remaining quesadillas. Divide onto plates, slice, and top with a spoonful of sour cream, chopped cilantro, jalapenos, and lettuce, as desired.
Notes
*To store: Quesadillas keep well in the fridge for up to 3 days, or sealed in the freezer for up to a month.
*Vegan version: Omit the cheese or substitute with an equal amount of vegan cheese.