Yummy Stuff: Vegetarian Quesadillas with Guacamole

This meal was inspired by my wonderful friends Mary and Jamie, who cooked us a mean veggie quesadilla when we were on vacation in the Outer Banks last summer. And I discovered that they are just as good for breakfast as they are for dinner!

Ingredients

• 1 package soy-based “crumbles” (we like Trader Joe’s Meatless Ground Beef)
• 1 red onion, sliced thinly
• 3/4 cup salsa
• 1 tsp taco seasoning (or season with cumin, salt, paprika, red pepper, whatever you like!)
• 1/4 cup water
• 1 cup sharp cheddar (shredded)
• whole wheat tortillas

For the guacamole:

• 2 ripe avacados
• juice from 1/2 a lime
• 1 tsp sea salt
• 1 garlic clove
• pepper, to taste

Saute your red onion in olive oil over medium heat until somewhat caramelized (don’t rush this process, it takes a while- the key is to not constantly stir the onions, allow them to brown a bit, and if they start looking dry, add just a tablespoon or so of water– mine took 20 minutes to caramelize in an iron skillet).

While the onions cook, make the guacamole. Fork mash the avocados, then add lime juice, garlic, salt, and pepper. Mix well and cover tightly with plastic wrap. Set aside.

When your onions are mostly caramelized, add salsa and taco seasoning and stir. Add meatless ground beef and stir well until incorporated.

And there’s your filling! To assemble the quesadillas, place one tortilla on a hot skillet, add the filling, then cover with a good amount of cheddar cheese. Place another tortilla on top, then press down with a large pot lid. Flip after about a minute, being careful not to loose the insides! Cook for about another minute (or less), until all the cheese has melted.

Remove from skillet and slice into triangles on a cutting board. Serve with guacamole and sour cream! Thanks for the inspiration, Mary and Jamie!