Whole-Wheat Black Bean Avocado Quesadillas
Crispy whole-wheat quesadillas filled with a smooth black bean and onion puree, fresh avocado, and sharp cheddar cheese. The black beans are sauteed with onion, then processed until creamy and spread onto the tortilla before folding and pan-frying until the cheese melts and the exterior turns golden brown.
Ingredients
- 1 teaspoon olive oil
- ¼ small onion, finely diced
- 1 cup canned black beans
- 1 tablespoon fresh lemon juice
- 1 large or 2 small whole-wheat tortillasflour tortillas1:1grain
standard alternative
- 1 medium avocado, diced
- ¼ cup grated sharp cheddar
Instructions
- 1
Heat diced onion in a small saute pan over medium-high heat until translucent and tender, stirring occasionally.
- 2
Add black beans to the pan and cook, stirring frequently.
- 3
Transfer the black bean and onion mixture to a food processor.
- 4
Add fresh lemon juice and pulse until the mixture reaches a smooth consistency with beans and onions fully combined.
- 5
Spread the black bean mixture over half of a tortilla.
- 6
Layer the cheese and diced avocado over the bean mixture.
- 7
Fold the tortilla in half.
- 8
Transfer the quesadilla to the heated pan using a large spatula.
- 9
Cook until the bottom tortilla is lightly browned and the cheese on the bottom begins to melt.
- 10
Flip the quesadilla and cook until the bottom tortilla is lightly browned and the cheese has melted throughout.
- 11
Remove from heat and let cool until safe to handle.
- 12
Cut into wedges using a large sharp knife and serve with salsa and sour cream if desired.
Tips
The black bean mixture can be made slightly ahead and reheated before assembling the quesadillas.
Adjust cheese quantity to your preference.
A food processor ensures a smooth, spreadable bean consistency.
Good to Know
Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a skillet over medium heat.
The black bean mixture can be prepared up to 1 day ahead and refrigerated. Assemble and cook the quesadillas just before serving.
Serve warm with salsa and sour cream on the side.
Common Mistakes
Cook beans and onions long enough to develop flavor before processing to avoid a thin, watery mixture.
Use a sharp knife when cutting to avoid squashing the quesadilla and losing fillings.
Let the quesadilla rest briefly after cooking to allow the cheese to set before cutting.
Substitutions
Dairy-Free Swaps
General Alternatives
if cooking from scratch