These satisfying quesadillas take just 15 minutes to make.
We like them with black beans, but pinto beans work well too.
If you like a little heat, be sure to use pepper Jack cheese in the filling.
Serve with a little sour cream and a mixed green salad.
TheseBlack Bean Quesadillasare your solution for a quick, flavorful, healthy weeknight dinner.
Creamy antioxidant-rich avocado garnishes this quesadilla, complementing the crisp tortillas.
Keep reading for expert tips, like what to serve with your quesadilla.
Place tortillas on a work surface.
Spread 1/2 cup filling on half of each tortilla.
Fold tortillas in half, pressing gently to flatten.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
Transfer to a cutting board and tent with foil to keep warm.
Repeat with the remaining 1 teaspoon oil and quesadillas.
Serve the quesadillas with avocado and the remaining salsa.
Just know that the flavor and texture might not be exactly like an avocado that ripened on its own.
Wrap your avocado in foil and bake it in a 200F oven.
Take a peek at it every 10 minutes until it’s soft enough for use.
There could be several reasons for soggy quesadillas.
Another factor could be the jot down of tortilla used (choose one sturdy enough for the ingredients).
Store the quesadillas in an airtight container in the refrigerator for up to 4 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
