Vegetable Quesadilla with Guacamole

Ingredients

• Tortillas2 count (80 g)
• Avocado1/2 count (120 g)
• Carrot1/2 medium (30 g)
• Corn1/2 cup (75 g)
• Peas1/4 cup (50 g)
• Tomato1/2 count (65 g)
• Mozzarella Cheese3 slice (75 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot with boiling water and a pinch of salt. Meanwhile, peel and chop the carrot.

2. 2

   Step 2

   After 6 minutes of boiling, add the carrot and peas to the pot and boil for 6 more minutes. Remove and drain.

3. 3

   Step 3

   Separately, heat the oil in a pan and, once heated, add the chopped tomato with a pinch of salt.

4. 4

   Step 4

   Stir-fry for 3-5 minutes over medium heat and, when the tomato releases its juice, add the corn, peas and carrot. Mix well.

5. 5

   Step 5

   For the guacamole, peel and mash the avocado until creamy. Season with lemon juice, salt and pepper to taste.

6. 6

   Step 6

   If you wish, you can add chopped onion, tomato and/or cilantro.

7. 7

   Step 7

   Fill the tortillas with the vegetables and Mozzarella cheese. Then, place the quesadilla in a pan and bring to low heat.

8. 8

   Step 8

   Brown for a few seconds per side, remove from heat and cut.

9. 9

   Step 9

   Serve the quesadillas with the guacamole.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vegetable Quesadilla with Guacamole can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.