Description
A warm, golden quesadilla filled with creamy avocado and tender black beans, perfect for quick weeknight dinners or casual gatherings.
Ingredients
Scale
- 2 large tortillas (whole wheat or gluten-free)
- 2 ripe avocados
- ½ cup precooked black beans, rinsed and drained
- ¼ cup corn (fresh, canned, or thawed frozen)
- 2 tablespoons diced red onion
- Juice of ½ lime
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- Crushed red pepper to taste
- Fresh cilantro, chopped (about 2 tablespoons)
- Sea salt and cracked black pepper to taste
- Olive oil (about 1 tablespoon total for cooking)
Instructions
- In a mixing bowl, scoop and mash the avocados until smooth but slightly chunky.
- Mix in the minced garlic, lime juice, sea salt, cracked pepper, cumin, and crushed red pepper. Adjust seasoning to taste.
- Gently fold in the rinsed black beans, corn, diced red onion, and chopped cilantro.
- Warm a non-stick skillet over medium heat and add a thin film of olive oil.
- Spoon about half of the avocado mixture onto one half of a tortilla and fold the tortilla over. Repeat with the second tortilla and remaining filling.
- Place the folded quesadillas in the warm skillet and cook about 2–3 minutes per side until golden and slightly crisp.
- Transfer to a cutting board, let rest 1 minute, slice into wedges, and serve immediately.
Notes
For lower calories, reduce the avocado amount or use smaller tortillas. Store leftover quesadillas in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 550mg
- Fat: 33g
- Saturated Fat: 4g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 16g
- Protein: 12g
- Cholesterol: 0mg