Black Bean and Avocado Quesadillas

January 28, 2016

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:

  1. 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.

  2. 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.

  3. 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.

  4. 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.










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