As we were making these quesadillas, my husband decided that he wanted to have his as a pita-style sandwich – a brilliant idea! And so the genius of a two-way dish sprang up. Here we’ve written out our recipe so that you can enjoy it whichever way you prefer: either as a traditional quesadilla, or as the new pita bread sandwich. And as a little note, once cooked, the beans refrigerate really well, so you can easily enjoy this for a couple of lunches too. Happy cooking!
In a pan over medium heat, sautée the onion and green pepper in the olive oil for about 2 minutes, or until the onion begins to brown.
Add the salt and pepper, tomatoes and vegetable broth. Continue cooking for another minute.
Add the beans, chili flakes and parsley, and continue cooking for a few more minutes, until most of the liquid has been reduced.
Reduce the heat to low, add the cream cheese or yogurt and cook for one more minute, stirring constantly.
Remove the beans from the heat and set aside to cool slightly.
Dice the avocado, place it in a small mixing bowl and mash lightly with a fork, allowing some chunks to remain.
For quesadillas: place 1/3 cup of lettuce, one serving of beans and 1/4 cup of mozzarella on each wrap, leaving one half free. Fold over and brown in a pan over medium heat, for about 2-3 minutes on each side. Enjoy with guacamole on top.
For pita bread sandwiches: spread mayonnaise in each half pita and then add 1/3 cup of lettuce, a few slices of tomato and one serving of beans. Top with a little extra guacamole and enjoy!
Love the photos, everything looks so good!
This looks so fresh and colourful, delicious!
Thank you! They were so easy and tasty!