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1
Heat the oil in a large skillet over medium-high.
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2
Add the garlic and jalapeno peppers; saute for 30 seconds.
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3
Add the chili powder and cumin and allow it to bloom for 30 more seconds.
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4
Add the red bell pepper and continue to saute for 2 minutes.
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5
Break up the tempeh with your fingers (it will crumble easily) and toss it into the pan.
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6
Add the black beans and continue to saute another 5 minutes.
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7
Season with salt and pepper.
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8
Taste it.
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9
Squeeze in a tablespoon of lime juice?
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10
I think so.
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11
Finally, add the spinach and toss and heat until it wilts, about 2 minutes.
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12
In the meantime, add the two avocados, another 2 tablespoons of lime juice and the cilantro to a food processor.
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13
Sprinkle in a little salt.
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14
Blitz, blitz, blitz until you get a smooth mixture.
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15
OR, if going smooth aint your bag, just whip up some easy guac and youre set.
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16
Remove the filling from the skillet and set aside in a bowl.
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17
Keep the skillet at a medium temperature.
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18
Arrange one tortilla in the skillet.
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19
Sprinkle some cheese over one half of the tortilla and then spoon half of the filling on top.
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20
Sprinkle more cheese on top of the filling.
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21
Fold the tortilla over and cook until the cheese is melty and the tortilla is golden brown.
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22
Flip and continue to cook until golden on the other side.
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23
Repeat with the second tortilla and the remaining filling.
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24
If you have filling leftover (and you might!)
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25
just store it for lunch tacos later.
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26
Or make another quesadilla.
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27
Or spoon it into your mouth as is.
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28
I wont tell.
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29
Finally, and this was supposed to be cute, but spoon the smooth gauc into a plastic bag.
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30
With scissors, cut the tiniest hole in one tip of the bag, and decorate your quesadillas with guacamole caterpillars.
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31
Laugh at how hilarious it looks, then eat.
