These quesadillas are easy to make, take almost no prep time and are delicious!! The black beans, avocado and cheese create somewhat of a uniform texture so next time I make them I will add grilled chicken or crisp red peppers. I also did not cook them stove-top but in my panini press as the tortilla gets nice and crispy and leaves pretty grill marks. I also didn’t feel like washing a pan. If you’re going to cook on a press just heat it up (I used the ‘low’ setting on mine), put the quesadillas on, close the cover, watch for the melty cheese magic and remove.
Try to avoid using pre-shredded cheese as there is a substance added to keep the cheese from sticking together in the bag-so it won’t melt as well as if you just grate your own.
After you rinse the beans well let them sit in a colander in the sink for a few minutes to let the excess water drain off.
Black Bean & Avocado Quesadilla
Ingredients:
- 4 flour tortillas
- 1 cup shredded cheese-I used extra sharp cheddar. I also used about 1/2 cup more
- 1 ripe avocado, roughly mashed
- 1 can black beans, drained & rinsed
- sour cream for dipping
- lime wedges, if desired
- chipotle powder for seasoning the sour cream
Instructions:
- Heat a skillet or griddle over medium-high heat.
- Place 1 tortilla down flat and spread the cheese and beans onto it. On the other tortilla spread mashed avocado then lay on top of the bean and cheese tortilla.
- Cook until the bottom tortilla is slightly browned and little crispy, then flip over with a spatula.
- Cook until cheese is melted and bottom is slightly browned and crispy.
- Remove from heat and cut into 4 triangles. Repeat process with remaining ingredients.
- Serve with lime wedges and sour cream sprinkled with chipotle powder.
Makes 2 quesadillas. Prep time: 10 minutes, Cook time: about 5 minutes. Like I said-fast!
Adapted from Sing For Your Supper and http://sweetsbeginning.blogspot.com/2011/06/black-bean-avocado-quesadilla.html
Sparks from the Kitchen 