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Easy Avocado and Black Bean Quesadillas
Easy Avocado and Black Bean Quesadillas
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Avocado and black bean quesadillas, cheesy and quick weeknight meal for the whole family.
Ingredients:
  • For the avocado mash:
  • 2 large or 3 small avocados
  • Juice of 1/2 lime
  • Pinch kosher salt
  • For the quesadillas:
  • 2 tablespoons olive oil, divided
  • 1 cup red onion, sliced into 1/4-inch half moons
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon coriander
  • 1/2 yellow, red, or orange bell pepper, deseeded and chopped into 1/2-inch pieces
  • Juice from 1/2 lime
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 4 8-inch flour tortillas
  • 1 cup queso fresco, crumbled or grated
  • 1 cup sharp cheddar cheese, grated
  • To serve:
  • Sour cream
  • Pico de gallo or salsa
Instructions:
  • Prepare the avocado mash by gently mashing a ripe avocado in a small bowl using a fork. Season with a pinch of kosher salt and the juice of half a lime until it resembles a slightly chunky, spreadable guacamole. Set aside.
  • Sauté the veggies and beans until tender and flavorful: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the red onion until softened, around 3 to 4 minutes. Season with salt, cumin, oregano, and coriander. Add the bell pepper and cook for another 3 minutes until slightly soft. Stir in lime juice and black beans, cooking for an additional 2 minutes to warm through.
  • Heat the remaining olive oil in a separate skillet or grill pan over medium-high heat. Warm the flour tortilla for about a minute on each side until you see bubbles forming in the center.
  • Layer the quesadilla with the filling, avocado, and cheese, using about 1/4 cup of each ingredient. Feel free to add extra cheese if desired, no judgment here!
  • Seal and cook the quesadilla by folding the tortilla in half until crispy and the cheese has melted, taking 2 to 3 minutes on each side. If your skillet allows, cook two quesadillas at a time. Repeat for the remaining quesadillas.
  • To enjoy, cut the quesadillas into triangles and serve with sour cream, avocado, and/or pico de gallo. Best served hot and fresh.

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