Dinner

Quesadillas with Black Beans and Avocado Recipe

ByRafael Mansero February 5, 2026February 5, 2026

Introduction

These quesadillas with black beans and avocado are a delicious, wholesome meal perfect for any time of day. Creamy avocado pairs beautifully with hearty black beans and a hint of spice, all wrapped in warm tortillas. Quick to make and full of flavor, they’re sure to become a favorite.

A tall stack of five grilled quesadilla triangles sits on a white marbled surface, each piece showing a toasted golden-brown tortilla with fresh green cilantro sprinkled on top. Inside each quesadilla, layers of black beans, bright yellow corn kernels, creamy green guacamole, diced red tomatoes, and melted cheese are visible, creating a colorful mix with textures ranging from soft and creamy to firm and slightly crunchy. The quesadillas are neatly stacked, showing each filled triangle from the side, highlighting the rich fillings packed inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2-3 large tortillas (whole wheat or gluten-free)
2 ripe avocados
½ cup precooked black beans (rinsed)
¼ cup corn
2 tablespoons diced red onion
Juice of ½ lime
1 garlic clove (minced)
1 teaspoon cumin
Crushed red pepper to taste
Fresh cilantro, sea salt, and cracked pepper to taste
Olive oil

Instructions

Step 1: In a mixing bowl, mash the avocados until smooth. Stir in minced garlic, lime juice, sea salt, cracked pepper, crushed red pepper, and cumin until well combined.
Step 2: Gently fold in the black beans, corn, diced red onion, and chopped fresh cilantro, mixing evenly.
Step 3: Heat a small amount of olive oil in a non-stick skillet over medium heat until shimmering.
Step 4: Place one tortilla on a flat surface and spoon half of the avocado mixture onto one half. Fold the tortilla over to form a half-moon shape. Repeat with remaining tortillas and filling.
Step 5: Cook each folded quesadilla in the heated skillet for 2-3 minutes per side, or until golden brown and slightly crispy.
Step 6: Remove from heat, slice into wedges, and serve immediately while warm.

Tips & Variations

For extra richness, add shredded cheese inside the quesadilla before cooking.
Swap black beans for pinto or refried beans if preferred.
Add diced jalapeños for more heat or a squeeze of fresh lime over the finished quesadillas for brightness.
Use corn tortillas for a gluten-free option with a different texture.

Storage

Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to preserve crispiness, or in a microwave for about 30 seconds if short on time. Avoid reheating in a microwave if you want to keep them crispy.

How to Serve

A stack of four folded quesadilla pieces rests on a white marbled surface, each quesadilla showing three layers with a warm golden-brown grilled tortilla on the outside. Inside, the first layer holds melted white cheese mixed with black beans and small bits of yellow corn, along with red onion and chopped green herbs. The second layer features a bright green creamy guacamole or avocado spread dotted with more black beans and herbs. The third layer is similar to the first with melted cheese, black beans, corn, and a touch of red bell pepper. The top quesadilla piece is garnished with extra chopped green herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the avocado mixture ahead of time?

Yes, but to prevent browning, cover tightly with plastic wrap pressed directly onto the surface and store in the refrigerator. Use within 24 hours for best freshness.