Avocado Black Bean Quesadillas Recipe
These Avocado Black Bean Quesadillas are a quick, flavorful, and nutritious vegetarian meal. With creamy avocado, hearty black beans, and gooey melted cheese inside a crispy tortilla, they make the perfect lunch or dinner. Easy to make and packed with protein and fiber, they’re a satisfying option for any day of the week.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
- 4 large flour tortillas
- 1 ½ cups shredded cheese cheddar, Monterey Jack, or a blend
- 1 cup black beans drained and rinsed
- 1 large avocado mashed
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp chili powder
- ¼ cup fresh cilantro chopped
- ½ lime juiced
- 1 tbsp butter or olive oil for cooking
- Salt and black pepper to taste
Prepare the filling: In a bowl, mash the avocado and mix in the black beans, garlic powder, cumin, chili powder, cilantro, lime juice, salt, and black pepper.
Assemble the quesadillas: Spread the avocado-black bean mixture evenly over half of each tortilla. Sprinkle shredded cheese on top, then fold the tortilla over to close.
Cook the quesadillas: Heat a skillet over medium heat and add butter or olive oil. Cook each quesadilla for 2-3 minutes per side until golden brown and crispy, and the cheese is melted.
Slice and serve: Remove from the pan, let cool slightly, then slice into halves or quarters. Serve with salsa, sour cream, or guacamole.
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Use a mix of cheeses for a more complex flavor.
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If you like extra crunch, add diced bell peppers or onions to the filling.
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For a spicier kick, add jalapeños or a dash of hot sauce.
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To make it vegan, use dairy-free cheese and swap butter for olive oil.
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Store leftovers in an airtight container and reheat in a pan for the best texture.