Cheesy Black Bean Quesadillas
Delicious quesadillas are made with black beans and avocado.
Yield
4 servingsPrep
10 minCook
4 minReady
16 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
black beans
1 can, rinsed |
|
| ½ | cup |
monterey jack cheese
shredded, preferably pepper jack |
|
| ½ | cup |
salsa
freshly prepared, divided |
|
| 4 |
flour tortillas, whole wheat
8-inch each |
*
|
|
| 2 | teaspoons |
canola oil
divided |
|
| 1 |
avocados
ripe and diced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
black beans
1 can, rinsed |
|
| 118 | ml |
monterey jack cheese
shredded, preferably pepper jack |
|
| 118 | ml |
salsa
freshly prepared, divided |
|
| 4 | each |
flour tortillas, whole wheat
8-inch each |
*
|
| 1E+1 | ml |
canola oil
divided |
|
| 1 | each |
avocados
ripe and diced |
*
|
Directions
Mix well beans, cheese and ¼ cup salsa in a medium bowl.
Arrange tortillas on a work surface.
Spread ½ cup filling evenly on half of each tortilla.
Fold tortillas in half, gently pressing to flatten.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
Add 2 quesadillas and cook, turning once, until golden on both sides, about 4 minutes total.
Transfer to a flat plate and cover with foil to keep warm.
Repeat with the remaining 1 teaspoon oil and quesadillas.
Serve the quesadillas with avocado and the remaining salsa.
