Vegetarian Avocado & Black Bean Quesadilla
This Vegetarian Avocado & Black Bean Quesadilla is a hearty and flavorful dish packed with creamy avocados, protein-rich black beans, and melty cheese.
Equipment
- Skillet
- Spatula
Ingredients
For the Quesadilla
- 8 count Large Flour Tortillas Burrito-size tortillas work best.
- 2 tablespoons Olive Oil or Butter For pan-frying.
- 1 can Black Beans 15-ounce, rinsed and drained.
- 2 large Ripe Avocados Diced or slightly mashed.
- 2 cups Shredded Monterey Jack or Mexican Cheese Blend A good melting cheese.
- ½ whole Red Onion Finely diced.
- ¼ cup Fresh Cilantro Chopped.
- 1 whole Lime Juice and zest needed.
- 1 teaspoon Cumin Powder Essential for Tex-Mex flavor.
- ½ teaspoon Chili Powder Adjust based on spice preference.
- ½ teaspoon Garlic Powder For savory flavor.
- to taste Salt and Black Pepper For seasoning.
Instructions
- Heat the skillet over medium heat and add olive oil or butter.
- In a bowl, mix the black beans, diced avocados, cheese, red onion, cilantro, lime juice, cumin, chili powder, garlic powder, salt, and black pepper.
- Spread the mixture evenly on half of each tortilla, then fold the other half over.
- Place the quesadilla in the skillet and cook until golden brown on both sides, about 4-5 minutes per side.
- Remove from skillet, cut into wedges, and serve warm.
Notes
You can substitute parsley for cilantro if desired. Adjust spices to your taste.