Avocado and Black Bean Quesadilla

This Avocado and Black Bean Quesadilla is a delightful, crispy, and filling option for those seeking a vegetarian twist on a Mexican classic. Perfectly paired with salsa and sour cream, it makes for a delicious and satisfying lunch.

Prep time: 10 minutes
Cook time: 5 minutes
Serves: 2

Ingredients

2 large flour tortillas

1 ripe avocado, peeled and pitted

1 cup canned black beans, drained and rinsed

1 cup shredded Monterey Jack cheese

1 tablespoon olive oil

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

Salt and pepper to taste

1/2 cup salsa

1/2 cup sour cream

Instructions

1. In a bowl, mash the avocado with cumin, chili powder, salt, and pepper.

2. Spread the mashed avocado evenly over one tortilla.

3. Sprinkle black beans and shredded cheese over the avocado.

4. Place the second tortilla on top, pressing down gently.

5. Heat olive oil in a skillet over medium heat.

6. Grill the quesadilla for 2-3 minutes on each side, until crispy and golden brown.

7. Remove from heat and let it sit for a minute before slicing into wedges.

8. Serve with salsa and sour cream on the side.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days.

Reheating

To reheat, place the quesadilla in a skillet over medium heat for 2-3 minutes on each side until warm and crispy.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.