Crispy Southwest Quesadillas with Guacamole dip

Life has gotten busy now that school is in session. I thought music practice ended when I was done with school. Now that I have children in music classes I find that I log about 1 1/2 hours a day practicing along side them. I hope I can at least post one recipe a month. I'll try!

This recipe came from this website http://sisterscafe.blogspot.com/  ... I like to make quesadillas instead of wraps. I also replaced and edited a few ingredients. These are super yummy and very filling. If you want to use more legumes and less meat this is a good place to start!

The filling makes a lot! I use half for dinner and then store the other half for another dinner. You could also freeze the filling.

Cook:

1/2 cup rice (makes up 1, 1/2 cups when done)

Add to the cooked rice:

1/2 tsp garlic salt
1/2 tsp chili powder
1 tsp cumin
1 can black beans, drained
1/2 green pepper, chopped
1/4 cup cilantro, chopped
1 lime, juiced

spread on tortilla with shredded cheddar cheese. Fold in half and grill on pancake griddle.

Guacamole

Blend:

2 avocados
1/4 cup cilantro
small tomato
1/2 tsp salt
1 lime, juiced