Grilled Asparagus & Avocado Quesadilla


Farmers market asparagus is the highlight in this interesting and tasty quesadilla that was inspired by a taco recipe in Runners World magazine.  That said, I am not sure what my favorite part is, the homemade white refried beans (made with oregano from my garden),

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the grilled asparagus,

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or the grilled avocado.

20140615-205258-75178344.jpg The flavors all blended so well, especially with some cheese (I used a salsa monterrey jack) and pico de gallo.  My local store makes a very good pico de gallo, so since my tomatoes are not ripe yet, I opted to use theirs.

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The next day I brought the leftover refried beans, pico de gallo and avocado as my work lunch to each with some tortilla chips…yum!

Grilled Asparagus & Avocado Quesadilla

For the refried beans:

1 cup dried white northern or cannellini beans

2 quarts water

1 serrano chili, minced

1 1/2 Tbsp olive oil, divided

1/2 onion, minced

1/2 tsp dried oregano (from the garden)

1 Tbsp lemon juice

Salt and pepper to taste

For the quesadilla:

8 small whole wheat flour tortillas

refried beans (see recipe)

1 lb asparagus, grilled and cut in half (from Beechwood Orchards)

2 avocados, cut in half and grilled (oil the avocado so it does not stick to the grill or grill pan), then sliced

4 ounces grated cheese (monterey, pepper, or salsa jack)

pico de gallo

Directions

Make the refried beans:

Bring the water to boil in a large pot.  Pick over the beans to remove any discolored or shriveled ones.  Add to the water with the serrano pepper, cover and reduce heat to a simmer.

20140615-205255-75175942.jpgCook for about 1 hour 45 minutes, until the beans are tender. Reserve some cooking liquid, drain and roughly mash with a potato masher.

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In a saucepan, heat 1 Tbsp oil over medium-high heat.  Saute the onion and oregano for about 10 minutes. Add the mashed beans, 1/2 Tbsp oil, and saute for about 10 minutes.  Stir in lemon juice, season to taste with salt and pepper.  I like the beans with some texture.  If you desire a smoother mixture, you can transfer it to a food processor and process until smooth.

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For the quesadilla:

Spray a 10-inch non-stick pan with olive oil.  Heat over medium-high heat.

Build the quesadilla by placing one tortilla on a plate.  Spread with a couple of tablespoons of refried beans.  Top with asparagus and avocado slices, sprinkle with about 1 ounce shredded cheese.

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Top with a second tortilla, transfer to the heated pan. Cook for 2 – 3 minutes, until the bottom tortilla is browned.  Flip and cook another 2 – 3 minutes until the other side is browned and the cheese is melted.

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To serve, transfer to a plate and cut into sixths, top with pico de gallo.

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Repeat the process to make 4 quesadillas. Enjoy!20140615-205300-75180389.jpg

Categories: Asparagus, Kosher, Main Dish, Recipe, Vegetarian | Tags: | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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