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! 🙂