Spicy bean & avocado quesadillas
Ingredients (for 2 large quesadillas / 4 servings):
.Tortillas: 4 large flour tortillas (10-inch)
.Black beans: 1 can (15 oz / 425 g), drained and rinsed
.Avocado: 1 medium, ripe, diced
.Red bell pepper: ½, finely chopped
.Red onion: ¼ small, finely chopped
.Jalapeño: 1, finely chopped (remove seeds for less heat)
.Garlic: 1 clove, minced
.Cheese: 1 cup (100 g) shredded sharp cheddar or Monterey Jack
.Cilantro: 2 tablespoons, chopped
.Lime juice: 1 teaspoon
.Ground cumin: ½ teaspoon
.Chili powder: ½ teaspoon
.Salt: ½ teaspoon
.Black pepper: ¼ teaspoon
.Olive oil: 1 teaspoon for cooking
Instructions:
1. Prepare the filling:
In a medium bowl, combine the drained black beans, diced avocado, chopped red bell pepper, red onion, jalapeño, and minced garlic.
Add cumin, chili powder, salt, black pepper, lime juice, and chopped cilantro. Mix gently until well combined. Avoid mashing the avocado completely; small chunks are best.
2. Assemble the quesadillas:
Lay out a tortilla on a flat surface. Sprinkle ½ cup of shredded cheese evenly over one half of the tortilla.
Spoon ½ of the bean-avocado mixture over the cheese.
Fold the tortilla over to cover the filling. Repeat with the second tortilla.
3. Cook the quesadillas:
Heat ½ teaspoon of olive oil in a non-stick skillet over medium heat.
Place one quesadilla in the skillet and cook 2–3 minutes until golden brown and crispy.
Carefully flip and cook the other side for 2–3 minutes until the cheese is melted. Adjust heat if tortilla browns too quickly.
Repeat with the second quesadilla, adding the remaining oil.
4. Serve:
Cut each quesadilla into 4 wedges.
Serve immediately with salsa, sour cream, or extra lime wedges if desired.
Ingredients (for 2 large quesadillas / 4 servings):
.Tortillas: 4 large flour tortillas (10-inch)
.Black beans: 1 can (15 oz / 425 g), drained and rinsed
.Avocado: 1 medium, ripe, diced
.Red bell pepper: ½, finely chopped
.Red onion: ¼ small, finely chopped
.Jalapeño: 1, finely chopped (remove seeds for less heat)
.Garlic: 1 clove, minced
.Cheese: 1 cup (100 g) shredded sharp cheddar or Monterey Jack
.Cilantro: 2 tablespoons, chopped
.Lime juice: 1 teaspoon
.Ground cumin: ½ teaspoon
.Chili powder: ½ teaspoon
.Salt: ½ teaspoon
.Black pepper: ¼ teaspoon
.Olive oil: 1 teaspoon for cooking
Instructions:
1. Prepare the filling:
In a medium bowl, combine the drained black beans, diced avocado, chopped red bell pepper, red onion, jalapeño, and minced garlic.
Add cumin, chili powder, salt, black pepper, lime juice, and chopped cilantro. Mix gently until well combined. Avoid mashing the avocado completely; small chunks are best.
2. Assemble the quesadillas:
Lay out a tortilla on a flat surface. Sprinkle ½ cup of shredded cheese evenly over one half of the tortilla.
Spoon ½ of the bean-avocado mixture over the cheese.
Fold the tortilla over to cover the filling. Repeat with the second tortilla.
3. Cook the quesadillas:
Heat ½ teaspoon of olive oil in a non-stick skillet over medium heat.
Place one quesadilla in the skillet and cook 2–3 minutes until golden brown and crispy.
Carefully flip and cook the other side for 2–3 minutes until the cheese is melted. Adjust heat if tortilla browns too quickly.
Repeat with the second quesadilla, adding the remaining oil.
4. Serve:
Cut each quesadilla into 4 wedges.
Serve immediately with salsa, sour cream, or extra lime wedges if desired.
Spicy bean & avocado quesadillas
Ingredients (for 2 large quesadillas / 4 servings):
.Tortillas: 4 large flour tortillas (10-inch)
.Black beans: 1 can (15 oz / 425 g), drained and rinsed
.Avocado: 1 medium, ripe, diced
.Red bell pepper: ½, finely chopped
.Red onion: ¼ small, finely chopped
.Jalapeño: 1, finely chopped (remove seeds for less heat)
.Garlic: 1 clove, minced
.Cheese: 1 cup (100 g) shredded sharp cheddar or Monterey Jack
.Cilantro: 2 tablespoons, chopped
.Lime juice: 1 teaspoon
.Ground cumin: ½ teaspoon
.Chili powder: ½ teaspoon
.Salt: ½ teaspoon
.Black pepper: ¼ teaspoon
.Olive oil: 1 teaspoon for cooking
Instructions:
1. Prepare the filling:
In a medium bowl, combine the drained black beans, diced avocado, chopped red bell pepper, red onion, jalapeño, and minced garlic.
Add cumin, chili powder, salt, black pepper, lime juice, and chopped cilantro. Mix gently until well combined. Avoid mashing the avocado completely; small chunks are best.
2. Assemble the quesadillas:
Lay out a tortilla on a flat surface. Sprinkle ½ cup of shredded cheese evenly over one half of the tortilla.
Spoon ½ of the bean-avocado mixture over the cheese.
Fold the tortilla over to cover the filling. Repeat with the second tortilla.
3. Cook the quesadillas:
Heat ½ teaspoon of olive oil in a non-stick skillet over medium heat.
Place one quesadilla in the skillet and cook 2–3 minutes until golden brown and crispy.
Carefully flip and cook the other side for 2–3 minutes until the cheese is melted. Adjust heat if tortilla browns too quickly.
Repeat with the second quesadilla, adding the remaining oil.
4. Serve:
Cut each quesadilla into 4 wedges.
Serve immediately with salsa, sour cream, or extra lime wedges if desired.
