Vegetarian Avocado & Black Bean Quesadilla
A delightful and satisfying dish blending creamy avocados and hearty black beans, packed in a crispy tortilla.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Quesadilla Filling
- 2 large Ripe Avocados Diced or slightly mashed.
- 1 can Black Beans (15-ounce, rinsed and drained) Provides plant-based protein and fiber.
- 1/2 medium Red Onion (finely diced) Adds sharpness and crunch.
- 1/4 cup Fresh Cilantro (chopped) Can substitute with parsley.
- 1 whole Lime Juice and zest needed.
- 1 teaspoon Cumin Powder Provides classic Tex-Mex flavor.
- 1/2 teaspoon Chili Powder Adjust based on spiciness preference.
- 1/2 teaspoon Garlic Powder Adds savory depth.
- to taste Salt and Black Pepper For seasoning.
For Assembly
- 8 large Flour Tortillas Burrito-size recommended.
- 2 cups Shredded Monterey Jack or Mexican Cheese Blend For gooeyness.
- 2 tablespoons Olive Oil or Butter For pan-frying.
Instructions
Preparation
- In a mixing bowl, combine rinsed black beans, diced avocados, diced red onion, and chopped cilantro.
- Add lime juice and zest, cumin, chili powder, and garlic powder. Season with salt and pepper, mix gently.
Assembly
- Lay a tortilla flat, add 1/4 cup cheese, follow with 1/4 of the filling, and top with another 1/4 cup cheese.
- Fold tortilla over to create a half-moon shape, pressing gently.
Cooking
- Heat olive oil or butter in a skillet over medium heat.
- Cook quesadillas for 2-4 minutes until golden brown, then flip and cook for another 2-3 minutes.
- Remove from heat, let rest for a minute before cutting into wedges.
Notes
For extra flavor, add diced jalapeños or bell peppers. Let the quesadilla rest before cutting to keep filling intact.