Before eliminating dairy from our diet one of my favorite things to eat for lunch was a quesadilla with pepper jack cheese dipped in sour cream. Lately I have been missing it and since I don’t believe in depriving myself I had a few last week. It was definitely still good but my stomach wasn’t a big fan. Just a few hours later I felt bloated and sluggish. Dairy just isn’t my friend. So I was determined to make a delicious vegan substitute. I haven’t delved into the land of vegan cheese yet so I looked to one of my favorite foods to help me out: Avocado. This has the perfect texture, is filling and has that rich flavor profile while still being light and satisfying. It will be a lunch staple in this house from here on out.
- 1 tortilla
- half an avocado; smashed
- 1 slice of tomato; diced
- green onions
- cilantro; chopped
- salt and pepper to taste
Prepare all of the ingredients; then spread the avocado on half of the tortilla and place the rest of the toppings on top. Fold over the tortilla and grill in a frying pan on each side for about 2-3 minutes.
I eat mine with either salsa verde or some fresh homemade salsa.