Black Bean and Tempeh Quesadillas

Heat the oil in a large skillet over medium-high. Add the garlic and jalapeno peppers; sauté for 30 seconds. Add the chili powder and cumin and allow it to bloom for 30 more seconds.

Add the red bell pepper and continue to sauté for 2 minutes. Break up the tempeh with your fingers (it will crumble easily) and toss it into the pan. Add the black beans and continue to sauté another 5 minutes. Season with salt and pepper. Taste it. Squeeze in a tablespoon of lime juice? I think so. Finally, add the spinach and toss and heat until it wilts, about 2 minutes.

In the meantime, add the two avocados, another 2 tablespoons of lime juice and the cilantro to a food processor. Sprinkle in a little salt. Blitz, blitz, blitz until you get a smooth mixture. OR, if going smooth ain’t your bag, just whip up some easy guac and you’re set.

Remove the filling from the skillet and set aside in a bowl.

Keep the skillet at a medium temperature. Arrange one tortilla in the skillet. Sprinkle some cheese over one half of the tortilla and then spoon half of the filling on top. Sprinkle more cheese on top of the filling. Fold the tortilla over and “cook” until the cheese is melty and the tortilla is golden brown. Flip and continue to cook until golden on the other side.

Repeat with the second tortilla and the remaining filling. If you have filling leftover (and you might!) just store it for lunch tacos later. Or make another quesadilla. Or spoon it into your mouth as is. I won’t tell.

Finally, and this was supposed to be cute, but spoon the smooth gauc into a plastic bag. With scissors, cut the tiniest hole in one tip of the bag, and decorate your quesadillas with guacamole caterpillars. Laugh at how hilarious it looks, then eat.