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Easy Avocado and Black Bean Quesadillas

Easy Avocado and Black Bean Quesadillas
  • Meal


  • Cusine

    Mexican and Tex Mex


2 large or 3 small avocados

Juice of 1/2 lime

Pinch of kosher salt

2 tablespoons olive oil, divided

1 cup red onion, sliced into 1/4-inch half moons

1/2 teaspoon kosher salt

1 1/2 teaspoons cumin

1 1/2 teaspoons dried oregano

3/4 teaspoon coriander

1/2 yellow, red, or orange bell pepper, deseeded and chopped into 1/2-inch pieces

1 can black beans, drained and rinsed

4 8-inch flour tortillas

1 cup queso fresco, crumbled or grated

1 cup sharp cheddar cheese, grated

Sour cream

Pico de gallo or salsa


Make the avocado mash: In a small bowl, mash the avocado with a fork, and add a dash of kosher salt and the juice of half a lime. You want it to reach a consistency that feels close to guacamole—a little chunky, but still spreadable. Set aside. Cook the veggies and beans: In a cast iron skillet or other large, heavy skillet, heat 1 tablespoon of olive oil over medium heat. Add the red onion and cook, stirring every minute or so, until the onion starts to soften, about 3 to 4 minutes. Add the salt, cumin, oregano, and coriander, stirring until the onions are completely coated. Add the bell pepper and stir to combine. Cook for another 3 minutes, until the peppers just begin to soften. Add the lime juice and black beans and stir the whole mix together. Cook for about 2 minutes, just to warm the black beans through. Warm the tortillas: Heat the second tablespoon of olive oil in a separate skillet or grill pan over medium high heat. Add 1 flour tortilla and let it heat up for a minute or so. Using tongs, flip the tortilla over, and repeat the process for the other side, until you see a couple of bubbles welling up in the center of the tortilla. Assemble the quesadilla: Layer the filling, then the avocado, and then the cheese—about 1/4 cup of each, but if you want more cheese than that I’m not the cheese police, so go for it! Cook the quesadilla: Fold the tortilla over to seal the quesadilla. Cook for 2 to 3 minutes per side, until it’s crispy, and the cheese has melted. Repeat the process for the other quesadillas, although if your skillet is large enough you can make two at a time in the same skillet. Serve the quesadillas: Cut the quesadillas into triangular portions and serve with sour cream, avocado, and/or the pico de gallo, if desired. Quesadillas are best served and eaten immediately.