Name: Easy Avocado and Black Bean Quesadillas
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: For the avocado mash: -; 2 large or 3 small avocados -; juice of 1/2 lime -; Pinch kosher salt -; For the quesadillas: -; 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 -; Juice from 1/2 lime -; 1 (15.5-ounce) can black beans, drained and rinsed -; 4 8-inch flour tortillas -; 1 cup queso fresco, crumbled or grated -; 1 cup sharp cheddar cheese, grated -; To serve: -; Sour cream -; Pico de gallo or salsa -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Easy Avocado and Black Bean Quesadillas

1. For the avocado mash: -

2. 2 large or 3 small avocados -

3. juice of 1/2 lime -

4. Pinch kosher salt -

5. For the quesadillas: -

6. 2 tablespoons olive oil, divided -

7. 1 cup red onion, sliced into 1/4-inch half moons -

8. 1/2 teaspoon kosher salt -

9. 1 1/2 teaspoons cumin -

10. 1 1/2 teaspoons dried oregano -

11. 3/4 teaspoon coriander -

12. 1/2 yellow, red, or orange bell pepper, deseeded and chopped into 1/2-inch pieces -

13. Juice from 1/2 lime -

14. 1 (15.5-ounce) can black beans, drained and rinsed -

15. 4 8-inch flour tortillas -

16. 1 cup queso fresco, crumbled or grated -

17. 1 cup sharp cheddar cheese, grated -

18. To serve: -

19. Sour cream -

20. Pico de gallo or salsa -

How to cook deliciously - Easy Avocado and Black Bean Quesadillas

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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!

5. Stage

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.

6. Stage

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.