Description
This delightful quesadilla recipe combines creamy mashed avocado with hearty black beans, sweet corn, and fresh cilantro for a nutritious and flavorful meal. Perfect for a quick lunch or casual dinner, these quesadillas are cooked until golden and crisp on the outside, while the filling remains creamy and vibrant on the inside.
Ingredients
Scale
Quesadilla 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 (for cooking)
Instructions
- Prepare the avocado mixture: In a mixing bowl, mash the avocados until smooth. Mix in the minced garlic, lime juice, cumin, sea salt, cracked pepper, and crushed red pepper to create a flavorful base.
- Combine filling ingredients: Fold in the rinsed black beans, corn, diced red onion, and chopped fresh cilantro into the avocado mixture, ensuring all ingredients are well incorporated.
- Heat skillet: Place a non-stick skillet over medium heat and add a small amount of olive oil, allowing it to warm and coat the pan evenly.
- Assemble quesadillas: Spoon half of the avocado and bean mixture onto one half of a tortilla, then fold the tortilla over to enclose the filling. Repeat this process with the remaining tortillas and filling.
- Cook the quesadillas: Place each folded quesadilla in the heated skillet and cook until golden brown and crisp on the bottom, then flip carefully to cook the other side to a similar golden crispness.
- Serve: Remove the quesadillas from the skillet, slice into wedges, and serve immediately while hot and fresh.
Notes
- Use whole wheat or gluten-free tortillas to suit dietary preferences.
- For extra heat, increase the crushed red pepper or add a dash of hot sauce to the filling.
- If preferred, add shredded cheese for a non-vegan version.
- The goldenness of each side indicates readiness, typically 2-3 minutes per side depending on skillet heat.
- Serve with salsa or sour cream as optional sides.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Mexican
Keywords: quesadillas, avocado, black beans, gluten-free, Mexican, quick lunch, vegetarian
