Quesadillas can be made in a variety of ways with practically anything in your refrigerator. Creamy avocado and savory black beans are a perfect combination. They’re easy to make and kid-friendly for a weeknight dinner. You can prepare the black beans, peppers and onions a night or day before. Just keep them covered in the refrigerator.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Servings: 4 servings
- For the avocado mash:
- 2 large or 3 small avocados
- Juice of 1/2 lime
- Pinch of 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 of 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
- 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 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.
Source: Simply Recipes