I am always on the lookout for new recipes so I was super excited when I found this recipe for black bean and avocado quesadillas. It's full of flavor and I played with the idea of adding chicken -- but decided against it. These are perfect just the way they are!
What You Need:
1 cup black beans with cooking liquid
1 garlic clove, minced
1 teaspoon chipotle chili powder
¼ teaspoon sea salt
2 tablespoons lime juice
1 ripe avocado
2 tablespoons minced cilantro
1 tablespoon lime juice
4 whole wheat flour tortillas, 10 inches across
Olive oil, for brushing
3 to 4 ounces shredded sharp cheddar
What you do:
In a skillet, combine black beans and liquid with the garlic, chipotle powder, sea salt and lime juice. Heat over medium-low and cook until the majority of liquid has been absorbed, 6 to 8 minutes.
Meanwhile, scoop the avocado from its shell and place it in a bowl. Add the minced cilantro and lime juice; mash with a fork until avocado is in small chunks.
Preheat a griddle or large, flat skillet over low heat. Brush one side of a tortilla with olive oil and place it oil-side down on a plate or other clean surface. Sprinkle with ¼ of the cheese, followed by ½ the black beans, ½ the avocado mixture, and finish with another layer of cheese. Place another tortilla on top and brush the top side with olive oil. Repeat with remaining ingredients to make a second quesadilla.
Cook the quesadilla over low heat, flipping once, about 4 to 5 minutes. The tortilla should be browning and crisp and the cheese should be melting. Repeat with second quesadilla. Cut into wedges to serve.