Avocado Black Bean Quesadillas Recipe

Avocado Black Bean Quesadillas Recipe

How To Make Avocado Black Bean Quesadillas

You might find these black bean quesadillas with avocado mash a bit unusual, but once you taste it, you’ll surely ask for more.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



For the Avocado Mash:

  • 2largeavocados,(or 3 small)
  • ½juice of lime
  • pinch of kosher salt

For Quesadillas:

  • 2tbspolive oil,divided
  • 1cupred onion,sliced into ¼ inch half moons
  • ½tspkosher salt
  • tspcumin
  • ¾tspdried oregano
  • ¾tspcoriander
  • ½bell pepper,yellow, red or orange, deseeded and chopped into ½ inch pieces
  • ½juice of lime
  • 1canblack beans,(15.5 oz), drained and rinsed
  • 8inchflour tortillas
  • 1cupqueso fresco,crumbled or grated
  • 1cupsharp cheddar cheese,grated

To Serve:

  • sour cream
  • pico de gallo,or salsa


  1. Make the avocado mash: In a small bowl, mash the avocado with a fork, and add a dash of kosher salt and the juice of half a lime. You want it to reach a consistency that feels close to guacamole—a little chunky, but still spreadable. Set aside.

  2. Cook the veggies and beans: In a cast iron skillet or other large, heavy skillet, heat 1 tablespoon of olive oil over medium heat. Add the red onion and cook, stirring every minute or so, until the onion starts to soften, about 3 to 4 minutes. Add the salt, cumin, oregano, and coriander, stirring until the onions are completely coated. Add the bell pepper and stir to combine. Cook for another 3 minutes, until the peppers just begin to soften. Add the lime juice and black beans and stir the whole mix together. Cook for about 2 minutes, just to warm the black beans through.

  3. Warm the tortillas: Heat the second tablespoon of olive oil in a separate skillet or grill pan over medium high heat. Add 1 flour tortilla and let it heat up for a minute or so. Using tongs, flip the tortilla over, and repeat the process for the other side, until you see a couple of bubbles welling up in the center of the tortilla.

  4. Assemble the quesadilla: Layer the filling, then the avocado, and then the cheese—about 1/4 cup of each, but if you want more cheese than that I’m not the cheese police, so go for it!

  5. Cook the quesadilla: Fold the tortilla over to seal the quesadilla. Cook for 2 to 3 minutes per side, until it’s crispy, and the cheese has melted. Repeat the process for the other quesadillas, although if your skillet is large enough you can make two at a time in the same skillet.

  6. Serve the quesadillas: Cut the quesadillas into triangular portions and serve with sour cream, avocado, and/or the pico de gallo, if desired. Quesadillas are best served and eaten immediately.


  • Calories: 907.10kcal
  • Fat: 51.70g
  • Saturated Fat: 15.27g
  • Trans Fat: 0.66g
  • Monounsaturated Fat: 25.75g
  • Polyunsaturated Fat: 6.11g
  • Carbohydrates: 85.61g
  • Fiber: 20.12g
  • Sugar: 7.12g
  • Protein: 31.35g
  • Cholesterol: 54.70mg
  • Sodium: 1333.48mg
  • Calcium: 637.25mg
  • Potassium: 1270.50mg
  • Iron: 7.08mg
  • Vitamin A: 188.26µg
  • Vitamin C: 42.50mg
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