Pink Bean & Broccoli Quesadillas with Green Pea Guacamole

I recently found this recipe for Green Pea Guacamole in a Whole Foods Newsletter, and have been really excited to try it. The idea is simple and a healthy twist on a party favorite. I originally tried making the recipe as directed, but couldn’t resist adding a few touches of my own (such as sour cream to make it rich and smooth). As a main dish, I made a quick and easy Pink Bean and Broccoli Quesadilla. Try it out, and see if you can’t add your own flair to this inventive dish!

Green Pea Guacamole (adapted from a recipe by Whole Foods)

Serves 4-6 people

Ingredients:

1/3 cup roughly chopped cilantro

8 oz frozen green peas, thawed

1 avocado, peeled, pitted and roughly chopped

3 tablespoons light sour cream

Juice from one whole lime

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon lemon juice

Salt to taste

Set aside a tablespoon of cilantro. In a food processor, blend the remaining cilantro and green peas until smooth. Add the avocado and sour cream and blend until creamy.

Remove from blender and pour into large bowl. Stir in lime juice, onion and garlic powders and lemon juice. Adjust seasoning as needed if the flavor from the green peas is still too strong. Sprinkle with salt and remaining cilantro. Serve as an appetizer with tortilla chips or as a side dish.

Pink Bean and Broccoli Quesadillas

(Serves 2, makes 4 quesadillas)

1 can pink beans, washed and drained

½ packet taco seasoning mix (recipe here)

2 tablespoons tomato sauce

¼ cup finely chopped broccoli, cooked

8 soft shell white corn tortillas

4-5 slices cheddar cheese, chopped (any kind will do!)

Cooking spray

In a small bowl, mash pink beans evenly. Stir in tomato sauce and taco seasoning mix until thoroughly combined. Gently add the broccoli.

Heat a small fry pan. Grease one side of a tortilla with cooking spray and then generously and evenly spread spoonfuls of the bean and broccoli mixture onto the non-greased side. Place the filled tortillas (cooking spray side down) onto the pan. Sprinkle cheese in center of the tortilla and along the sides. Grease another tortilla shell with cooking spray and apply it (non-greased side down) to the tortilla in the pan. The cheese will act as a glue to hold the quesadilla together while it cooks. When the bottom half of the tortilla has begun to brown, flip it onto the other side and let brown, about 2 minutes. Cut into quarters and serve with green pea guacamole.