Roasted broccoli. Sliced cherry tomatoes with a pinch of flaky Maldon sea salt and a drizzle of balsamic. Creamy avocado and sprinkle of black beans. Melty cheese sandwiched between two corn tortillas all grilled up in my cast-iron skillet. 15 minutes. Ready, set, go.
Roasted Broccoli
1 head broccoli, chopped
Olive oil drizzle
Salt and pepper
1. Heat oven to 475 degrees F. Line a baking sheet with parchment and place your cut up broccoli on the pan with a touch of olive oil, salt, and pepper. 15 minutes. Go.
Corn Tortilla Quesadilla
oil (I used olive oil)
2 corn tortillas, or enough for however many quesadillas you want to make
Cheeeeese! (I used mozzarella and Pecorino)
sprinkle of black beans
sliced cherry tomato
avocado
salt
1. Heat your cast iron skillet (or any skillet that you fancy). Add a touch of oil. Place one tortilla on the pan. Sprinkle your cheese mix and a few beans, 4 baby tomato halves, and 3 small avocado slices. Place the other tortilla on top. Cook, flip, you get it. Melty goodness. It's hard to just have one.
Don't forget to eat those fried cheesy bits leftover in the pan. To-die-for.
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