If you're craving something quick, hearty, and packed with flavor, this Avocado and Black Bean Quesadilla is your answer. It's a perfect blend of creamy avocado, earthy black beans, and melty cheese, all wrapped up in a crispy tortilla. Let's dive into this simple yet satisfying recipe.
Avocado brings a creamy texture and a dose of healthy fats, perfectly complementing the other ingredients. Black beans add protein and a rich, earthy flavor that pairs well with the spices. Monterey Jack cheese melts beautifully, adding a gooey, cheesy layer that holds everything together. A touch of olive oil helps crisp up the tortillas, while cumin and chili powder give a warm, smoky flavor to the dish. Lastly, a pinch of salt and pepper enhances all the flavors, and the salsa and sour cream provide a refreshing finish.
This quesadilla pairs wonderfully with a fresh salad on the side. You might also enjoy it with a bowl of tortilla soup or a light vegetable soup to keep things cozy and satisfying.
First, grab a bowl and toss in your peeled and pitted avocado. Add in your cumin, chili powder, and a pinch of salt and pepper. Mash everything together until it's nice and smooth. You want a spreadable consistency that will coat your tortilla evenly.
Next, lay one of your tortillas flat and spread the mashed avocado mixture over it. Aim for an even layer to ensure every bite is packed with flavor. Over the avocado, sprinkle your black beans evenly and then top it with the shredded cheese.
Take your second tortilla and place it on top, pressing down gently to seal everything inside. Now, heat your olive oil in a skillet over medium heat. Once it's hot, carefully slide in your quesadilla and let it cook for about 2-3 minutes on each side, or until each side is golden brown and crispy.
Once cooked, remove the quesadilla from the skillet and let it rest for a minute. This helps the cheese set slightly, making it easier to slice. Cut it into wedges and serve with salsa and sour cream on the side for dipping.
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