This Avocado and Black Beans Quesadilla is one simple and delicious meal, you won’t even realize that you are eating a meatless dish because it taste so good. It is flavorful and far from being bland.
Quesadilla, fill it with vegetables or meat, or even just shredded cheese. However you like to make it, quesadilla is one simple meal that uses mostly basic ingredients. You can even use leftover meat or vegetables to make it. Whether you fold it in half or sandwich it like what did in here, the choice is yours, after all, it’s what makes you happy, it’s your quesadilla to enjoy.
It did not crossed my mind that I will be totally crazy with a vegetarian quesadilla. I have to admit that this is the first time I made and had a vegetarian quesadilla. I love eating vegetables but I’m not really a vegetarian. I do eat meat from time to time but when it comes to ordering quesadilla in a restaurant, I always ordered the one with the meat. It was tasty, but this Avocado and Black Beans Quesadilla turned out to be better than the meat version. I’m just saying this to convince you to try, I just truly believe that it taste amazing and I just want to share this recipe with you.
Don’t be restricted with the choice of vegetables, you can mix and match vegetable that you like. In my case, I think the combination of Avocado, black beans and mushroom works well together, they all complement each other. The avocado gave a nice creamy touch like a guacamole, the beans adds a nice texture, the mushroom somehow replaces the meat that I normally crave for quesadilla, the peppers gave brightness and good flavor to the dish and last but not the least, the cheese sealed the deal for me. As I always say, “you cannot have too much cheese”.
I have to give a special mention to my homemade salsa too which added a nice touch of heat and tomato flavor. All these with just few simple steps, it’s really so easy. Let me show you how I made it. Let’s get started!
Tips in Making This Quesadilla
There is really no right or wrong way of making a quesadilla, but it won’t hurt to keep in mind some of this tips so that you will end up with delicious and satisfying homemade quesadilla.
- Do Not Over Fill – I have to remind myself of this every time I make my quesadilla. It’s so difficult to resist putting more filling in the tortilla, right? Often times my mind-set is the more the merrier, but for the case of quesadilla it is really not the case. Two things here. If you are folding the quesadilla, adding two much filling will make it hard to fold it, thus ending up with a messy filling coming out of the tortilla. Leave about 1 inch allowance when you are filling the tortilla, this cheese will melt as it cooks and will starts coming out of the tortilla. Having an allowance will have less spillage.
- Lightly Butter or Oil the Pan – A light grease on the pan is good as it helps in the browning of the tortilla without making it too dry or crunchy. Adding too much oil can make the tortilla either soggy and greasy or crispy which we don’t like.
- Medium Heat – Play around with the temperature of the cooking range, you want it to be hot enough to melt the cheese, but not too hot to make it crispy.
- 1 tbsp Olive Oil
- 1/2 Small Onion sliced
- 1 fresh Jalapeno – diced
- 1/2 cup Brown or Oyster Mushroom – sliced
- 1/4 green Bell Pepper sliced
- 1/4 red Bell Pepper sliced
- 1/2 cup Black Beans – drained
- 1/2 teaspoon Salt
- 1/2 teaspoon Sugar
- 1/4 teaspoon Paprika
- 1/4 teaspoon Cayenne Pepper
- 1/2 teaspoon Red Chili Flakes
- 1/8 teaspoon Cumin
- 4 medium soft Flour Tortillas
- 2 Avocado – peeled, halved, seeded and sliced
- 2 tablespoon minced Cilantro
- 1 Lime – cut in half
- 1 cup mix Cheddar and Mozzarella cheese
- Oil or Cooking Spray
RECIPE NOTES: If you have taco seasoning, you can replace all spices with 1 tablespoon of taco seasoning
- Make the Filling: In a medium pan over medium-high heat, add oil. Add the onion and mushroom, saute until soft and water has evaporated. Add jalapeno pepper and red/green bell peppers and cook until tender. Add the black beans and all the spices or taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside. Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray.
- Make Mashed Avocado: In a small bowl, lightly mash the avocados with a fork. Stir in cilantro and juice of 1/2 lime, season with salt and pepper to taste.
- Assemble: Spread a quarter of mashed avocado onto half of a tortilla. Top with bean mixture and 1/4 cup of cheese. Fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used.
- Alternatively, you can also spread mashed avocado and filling in the entire tortilla ( leaving 1-inch allowance) then cover with another tortilla on top.
- Cook: Transfer the filled tortilla in a lightly greased pan. Cook on medium-high heat for 2-3 minutes per side or until the outside has browned and cheese has fully melted. Serve with your favorite salsa or sour-cream, Enjoy!
Serves 3 – 4
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