Black bean and avocado quesadillas with salsa sauce
These Black Bean and Avocado Quesadillas combine creamy avocado, hearty black beans, and melted Monterey cheese, all crispy in a tortilla. They are served with a side of salsa sauce for added flavor.
Cook time 5 min
Prep time 10 min
Ingredients:
1/2 cup black beans1/2 cup monterey cheese
1 cup salsa sauce
4 tortillas
2 tbsp olive oil
1 avocado
If you're looking for a quick and delicious meal that's both satisfying and packed with flavor, these Black Bean and Avocado Quesadillas with Salsa Sauce are the perfect choice. Combining the creaminess of avocado with the hearty black beans and melty Monterey cheese, these quesadillas are sure to become a favorite at your table.
Instructions:
- Drain and rinse the black beans.
- Shred the Monterey Jack cheese.
- Dice the avocado into small pieces.
- Lay out the tortillas on a clean work surface.
- On one half of each tortilla, sprinkle an even layer of shredded cheese.
- Distribute the black beans evenly over the cheese.
- Add the diced avocado on top of the black beans.
- Fold the empty side of the tortilla over the filled side to form a half-moon shape.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Once the oil is hot, place one or two quesadillas (depending on the size of your skillet) in the skillet.
- Cook for about 3-4 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted inside.
- Transfer the cooked quesadillas to a plate and keep warm.
- Repeat the process with the remaining quesadillas, adding more olive oil to the skillet as needed.
- Cut the quesadillas into wedges.
- Serve with a generous helping of salsa sauce on the side for dipping.
These Black Bean and Avocado Quesadillas with Salsa Sauce are a delightful and nutritious meal that's easy to prepare and incredibly satisfying. With the combination of creamy avocado, hearty black beans, and melty cheese, all wrapped in a crispy tortilla, these quesadillas are perfect for a quick lunch, dinner, or even a snack. Enjoy the burst of flavors with every bite!
Black bean and avocado quesadillas with salsa sauce FAQ:
Cook the quesadillas for about 3-4 minutes on each side, until the tortillas are golden brown and crispy, and the cheese is melted inside.
Yes, you can substitute Monterey Jack cheese with other cheeses like cheddar, mozzarella, or pepper jack for varying flavors.
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
You can substitute black beans with pinto beans, refried beans, or even lentils for a different protein source.
The quesadillas are done when both sides are golden brown and crispy, and the cheese is melted. You can check by lifting a corner with a spatula.
Tips:
- Use ripe avocados for the best creamy texture and flavor.
- Warm the tortillas slightly before assembling the quesadillas to make them more pliable and easier to fold.
- If you prefer a crispy texture, cook the quesadillas a little longer to achieve a golden-brown crust.
- Add a squeeze of lime juice to the avocado for a fresh and tangy twist.
- Serve with a side of sour cream or guacamole for an extra layer of flavor.
Nutrition per serving
4 ServingsCalories 280kcal
Protein 10g
Carbohydrates 33g
Fiber 10g
Sugar 3.26g
Fat 20g
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