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Grilled Vegetable and Avocado Quesadilla
Grilled Vegetable and Avocado Quesadilla

Grilled Vegetable and Avocado Quesadilla
A nutritious and filling vegetarian quesadilla with grilled vegetables, avocado, and cheese.
Grilled Vegetable and Avocado Quesadilla

To provide a balanced meal with sufficient energy for cycle training, focusing on protein, healthy fats, and carbohydrates.

Ingredients:
1
Servings
  • 2
    item
     whole wheat tortilla
  • 1
    item
     avocado
  • 100
    g
     cheddar cheese
  • 1
    item
     onion
  • 100
    g
     red bell pepper
  • 100
    g
     zucchini
  • 1
    tbsp
     olive oil
  • 100
    g
     black beans
  • 1
    tsp
     cumin
  • 1
    tsp
     salt
Preparation Time: 30 minutes
Grilled Vegetable and Avocado Quesadilla
Instructions:
  1. Slice the onion, red bell pepper, and zucchini into thin strips.
  2. Heat olive oil in a pan over medium heat. Add the sliced vegetables and sauté until soft.
  3. Add black beans and cumin to the pan. Cook for another 5 minutes.
  4. Mash the avocado in a bowl and season with salt.
  5. Place one tortilla on a flat surface. Spread half of the mashed avocado over it.
  6. Layer half of the vegetable mixture and half of the cheese on top of the avocado.
  7. Top with another tortilla.
  8. Heat a non-stick skillet over medium heat. Cook the quesadilla for about 3-4 minutes on each side until the cheese is melted and the tortilla is golden brown.
  9. Repeat with the remaining ingredients to make the second quesadilla.
  10. Cut each quesadilla into quarters and serve warm.
Nutrition Per Serving 800 g Per 100g
Energy 900 kcal 113 kcal
Protein 35 g 4.4 g
Fibre 20 g 2.5 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 85 g 10.6 g
Fat 55 g 6.9 g
  • 2
    item
     whole wheat tortilla
  • 1
    item
     avocado
  • 100
    g
     cheddar cheese
  • 1
    item
     onion
  • 100
    g
     red bell pepper
  • 100
    g
     zucchini
  • 1
    tbsp
     olive oil
  • 100
    g
     black beans
  • 1
    tsp
     cumin
  • 1
    tsp
     salt
1
Servings
0

Slice the onion, red bell pepper, and zucchini into thin strips.

Heat olive oil in a pan over medium heat. Add the sliced vegetables and sauté until soft.

Add black beans and cumin to the pan. Cook for another 5 minutes.

Mash the avocado in a bowl and season with salt.

Place one tortilla on a flat surface. Spread half of the mashed avocado over it.

Layer half of the vegetable mixture and half of the cheese on top of the avocado.

Top with another tortilla.

Heat a non-stick skillet over medium heat. Cook the quesadilla for about 3-4 minutes on each side until the cheese is melted and the tortilla is golden brown.

Repeat with the remaining ingredients to make the second quesadilla.

Cut each quesadilla into quarters and serve warm.

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