Easy Avocado and Black Bean Quesadillas
Ingredients
- 2 large avocados
- 1/2 Juicelime
- Pinch kosher salt
- 2 tablespoons olive oil
- 1 cup red onion
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon coriander
- 1/2 orange bell pepper
- 1/2 Juicelime
- 1 15.5-ouncecan black beans
- 4 (8-inch) flour tortillas
- 1 cup queso fresco
- 1 cup sharp cheddar cheese
- Sour cream
- salsa
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Instructions
- 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.
- 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.
- 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.
- 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!
- 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.
- 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.
Source
Original recipe: View Original