Avocado Salsa

Cook the mushrooms until they become tender.
5. Check for the tenderness of mushrooms and add a pinch of seasoning, pepper, and salt.
6. Into this, squeeze half of a lime and steer well. if you do not prefer lime, you can avoid it as well.
7. Now, sim the heat and let the vegetables simmer on low heat.
8. Meanwhile, you prepare for Avocado Salsa. To prepare the salsa, cut avocado and scoop out its flesh and put it into a mixing bowl.
9. Into the avocado, squeeze another half of the lime and mix well with a spoon. In that, goes the cilantro and basil.
10. The salsa can be prepared in two ways, 1) by just hand mixing all the ingredients and 2) by blending the whole into a smooth paste.
11. So, you choose whatever mode you find appropriate.
Once the fragrance reaches your nose, add the rinsed kale and let it cook until it becomes tender.
3. If needed, add one or two tablespoons of water to prevent the burning of Kale.
4. Once the Kale is nicely cooked and tender, add the rosemary and cannellini beans. Cook the whole for 5 minutes to allow them to become nice and tender. After 5 minutes, remove the non-stick pan from the heat and let it cool down aside.
5. Now, from the pan, transfer the mixture to a bowl and with a potato masher, smash it and prepare a mash.
6. Into the mash, add the pepper and other seasonings if required. Once the seasoning is done, keep it aside and start preparing the Quesadillas.
7. To prepare it, take a skillet and spray it with cooking spray. Now, take one of the wrap or tortilla and top it up with 2 tbsp.. of cheese, a mixture of white bean and Kale. Spread the cheese and mixture over the half area of wrap and again sprinkle it with cheese.
8. After that, fold the other half of the wrap and cook on each side to become crisp. Cook it until cheese has nicely melted and each side is crispy.
9. Serve the prepared Quesadilla and pair it with Marinara sauce. You can also serve it with salsa, harissa, etc.
10. Enjoy your delicious
Olive Oil- 1 Tbsp..
2. Eggplant- 2 Medium, Cut into Rounds
3. Italian Seasoning- 2 Tsp..
4. Marinara Sauce- 16 Oz., (Look for Low Sugar)
5. Mozzarella Cheese- 1 Cup with Reduced Fat
6. Parmesan Cheese- 1/4 Cup
7. Almond Flour- 1/4 Cup
8. Fresh Basil- 1/4 Cup

Nutrition Information
Fat 15g
Saturated Fat 5g
Carbohydrates 25g
Protein 13g
Sugar 13g Instructions:
1. Set the oven to the temperature 400 degrees Fahrenheit and meanwhile, prepare the eggplant by slicing it into vertically long pieces.
2. After cutting the eggplant, sprinkle it with salt and allow it to set for 15 minutes. Ones 15 minutes are over, take a paper and press each slice of eggplant against the paper towel and dry out the extra moisture.
3. After drying the moisture, place eggplant slices aside and prepare a baking sheet. If you are using a foil, then spray it with cooking spray.
4. After spraying the foil with cooking spray or lining the baking sheet, scatter eggplant slices over it.
5. On them, brush a generous amount of olive oil and after that, sprinkle pepper, salt and ant seasoning of your choice. I have used Italian seasoning.
6. Place the baking tray in the preheated oven and bake eggplants for about 25 minutes and let them