Vegetarian Avocado & Black Bean Quesadilla made with creamy avocado, seasoned black beans, and melty cheese inside crispy golden tortillas. A quick 25-minute meatless dinner perfect for busy weeknights.
8 large flour tortillas
2 tablespoons olive oil or butter
1 (15-ounce) can black beans, rinsed and drained
2 large ripe avocados, diced or lightly mashed
2 cups shredded Monterey Jack or Mexican cheese blend
1/2 red onion, finely diced
1/4 cup fresh cilantro, chopped
Juice and zest of 1 lime
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and black pepper to taste
1. Combine black beans, avocado, red onion, and cilantro in a bowl.
2. Add lime juice, lime zest, cumin, chili powder, garlic powder, salt, and pepper. Mix gently.
3. Lay a tortilla flat and sprinkle 1/4 cup cheese on one half.
4. Add filling and top with another 1/4 cup cheese.
5. Fold tortilla in half and press gently.
6. Heat oil or butter in skillet over medium heat.
7. Cook quesadilla 2-4 minutes per side until golden brown and cheese melts.
8. Rest 1 minute, slice into wedges, and serve.
Drain black beans thoroughly to prevent soggy tortillas.
Shred your own cheese for best melt.
Avoid overstuffing for easier flipping.
Reheat leftovers in skillet or air fryer for best crispiness.