Black Bean and Avocado Quesadillas
Dive into the bold, vibrant flavors of Black Bean and Avocado Quesadillas, a quick, wholesome meal perfect for weeknights or easy entertaining. This recipe combines creamy mashed avocado, zesty lime juice, protein-packed black beans, and melty cheddar cheese, all tucked into golden, crispy flour tortillas. Enhanced with fragrant cilantro and a hint of cumin and garlic, these quesadillas deliver a satisfying blend of textures and Southwest-inspired flavors in every bite. With just 20 minutes from prep to plate, they’re a deliciously simple way to elevate your taco night or midday snack. Serve them hot with a dollop of sour cream and your favorite salsa for an irresistible, crowd-pleasing dish!
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 1 cup Canned black beans, drained and rinsed
- 1 large Avocado, ripe
- 1 cup Shredded cheddar cheese
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Lime juice
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 teaspoons Olive oil
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
In a medium bowl, mash the ripe avocado with a fork until slightly chunky. Stir in lime juice, cilantro, ground cumin, garlic powder, salt, and black pepper until well combined.
Lay out two flour tortillas on a clean surface. Spread the mashed avocado mixture evenly over both tortillas.
Top the avocado layer with half a cup of shredded cheddar cheese on each tortilla, followed by half a cup of black beans evenly distributed.
Place the remaining tortillas on top to form a sandwich, pressing down gently to flatten.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Carefully place one quesadilla in the skillet and cook for 3-4 minutes on one side, or until golden brown.
Flip the quesadilla using a spatula and cook for an additional 3-4 minutes until the other side is golden and the cheese is melted. Remove from the skillet and repeat with the second quesadilla, adding the remaining teaspoon of olive oil.
Transfer the cooked quesadillas to a cutting board and allow them to cool slightly before slicing into wedges.
Serve warm with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1736 mg | 75% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 5.6 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 673 mg | 52% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
