Easy Avocado and Black Bean Quesadillas
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Category
Snack
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Cusine
Mexican and Tex Mex
What do you need?
How to make?
Ingredients
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
Directions
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.
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.
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.
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.
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.