Meatless Monday- Fresh Avocado & Tomato Stuffed Quesadillas


Let’s face it.  I’m a junky for Mexican food.  I need stock in tacos, people.  I love how each type of Mexican food is literally the same thing wrapped up just a wee bit differently.  And don’t get me started on the way your fingers smell after holding a soft taco.  Heaven in its purest form.  🙂

So, when I saw a friend post about a quick quesadilla recipe, I had to try!  It didn’t fail.  It was delicious.  And I modified it just a bit to call it my own.  Tonight’s Meatless Monday is quick and effective!  Serve it up with a side of black beans and you have a quick and yummy dinner!

avocado and tomato quesadilla

Fresh Avocado and Tomato Stuffed Quesadillas

Serves: 2

Time: 10-15 minutes


  • 4 Whole Wheat Tortillas
  • 1 tbsp Olive Oil
  • 1 Hass Avocado, diced
  • 1 large tomato, diced
  • 1/8 cup cilantro, chopped
  • 1/4 cup shredded mozzarella cheese
  • Mango salsa for dipping
  • Greek Yogurt, optional for dipping


  1. Heat 1/2 tablespoon olive oil over medium heat.  Place one tortilla into the pan.
  2. Top with 1/2 each of the avocado, tomato, cilantro, and cheese.  Place another tortilla on top.
  3. Let cook 3-4 minutes on this side to ensure the cheese becomes like glue.  Carefully flip the quesadilla over (I personally lifted mine up out of the pan with a spatula and placed the pan over the top and THEN flipped in order to aleviate mess!)
  4. Cook another 2 minutes to brown the other side.
  5. Repeat with the other two shells and the remaining ingredients.
  6. Serve with a side of salsa, greek yogurt, and some black beans.  ENJOY! 🙂

Meatless Monday- Vegetarian 3 Bean Chili


Don’t you love the fall?  The smell of pumpkin and cinnamon EVERYWHERE.  The weather changes.  The crisp air.  The longer nights.  Candles glowing and a crock pot warming your home with delicious aromas.  Life certainly can’t get any better than that.  I swear!!!

Today I want to share with you a recipe that is super easy and super appropriate for this time of year.  One of those chop and dump kind of recipes and VOILA!  You have a hearty and healthy meal for the whole family without having to put in a ton of energy.

In honor of October being Vegetarian Awareness Month, I am posting a weekly Meatless Monday recipe that I would LOVE for you to try out.  This week’s recipe is a Crock Pot dish, so it makes the hectic-ness of Monday seem to vanish.  Let me know how you like it, what changes you made, and share this recipe with those you love.  That’s my favorite part about cooking, you know.  Sharing with friends, family, and those I love the most.  Today, that is YOU! 🙂  ENJOY!!!

This is the PERFECT fall dish!!!  Warm chili, ready when you get home!!!

This is the PERFECT fall dish!!! Warm chili, ready when you get home!!!

Vegetarian 3 Bean Chili

Prep Time:  20 min

Cook Time: 6-8 hours in a crock pot set to LOW

Serves:  4


  • 1 can reduced sodium black beans
  • 1 can reduced sodium kidney beans
  • 1 can reduced sodium pinto beans
  • 2 cans diced tomatoes (I used garlic and onion to boost the flavor)
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1/2 green bell pepper, chopped
  • 2 jalapenos, finely chopped (seeds removed if you wish)
  • 1 1/2 cups vegetable broth
  • 2 tbsp chili powder
  • 2 tsp garlic powder
  • salt and pepper to taste


1.  Open all of the cans.  Drain the juices from the 3 cans of beans before dumping all 5 cans into your crock pot.

2.  Roughly chop all of the vegetables to your desired size (I prefer a little chunky) and add to the crock pot.

3.  Pour vegetable broth over and add spices.

4.  Stir and cover.  Set on LOW for 6-8 hours.

5.  I served mine with diced avocado on top for a refreshing touch, but you could consider greek yogurt, shredded cheese, or cilantro too!  🙂

The chili turns out SO hearty that you truly won’t miss meat AT ALL! 🙂  Let me know in the comments what you think!!!