Name: Black Bean & Veggie Quesadillas with Tomato & Avocado Salsa
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ (398 ml) cans black beans; 1 ½ (227 g) blocks cheddar cheese; 1 ½ small bunches cilantro; 3 jalapeño peppers; 6 large flour tortillas; 1 ½ limes; 3 red bell peppers; 1 ½ medium red onions; 6 tomatoes; black pepper; chili powder; cumin, ground; extra virgin olive oil; salt

Black Bean & Veggie Quesadillas with Tomato & Avocado SalsaBlack Bean & Veggie Quesadillas with Tomato & Avocado Salsa — a 35-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 avocados

1 ½ (398 ml) cans black beans

1 ½ (227 g) blocks cheddar cheese

1 ½ small bunches cilantro

3 jalapeño peppers

6 large flour tortillas

1 ½ limes

3 red bell peppers

1 ½ medium red onions

6 tomatoes

black pepper

chili powder

cumin, ground

extra virgin olive oil

salt

Instructions

Wash and dry tomatoes, jalapeños, and cilantro.

Medium dice and transfer tomatoes to a large bowl. Seed, mince, and add ½ of the jalapeños to bowl (save the rest for the quesadilla filling). Halve and pit avocados; scoop out the flesh, medium dice, and add to bowl. Shave cilantro leaves off the stems; discard the stems, mince the leaves, and add ½ to bowl (save the rest for the quesadilla filling). Peel, small dice onions, and add ½ to bowl (save the rest for the quesadilla filling).

Drizzle ingredients in bowl with olive oil and lime juice; season with salt and pepper. Mix to combine and set aside.

Heat a skillet over medium heat.

Wash, seed, and small dice bell peppers.

Coat bottom of skillet with oil. Add remaining onion, jalapeño, and bell pepper. Stirring frequently, cook until vegetables have softened, 3-4 minutes.

Drain and rinse beans.

Add beans and remaining cilantro to skillet. Then season with chili powder, cumin, salt, and pepper. Stir and cook until beans are warmed through, 2-3 minutes. Transfer to a bowl.

Grate 3 cups of cheddar.

Wash and dry skillet. Heat over medium heat.

Place tortillas on a flat surface. Layer one half of each tortilla with ⅛ of the cheese, ¼ of the bean mixture, and another ⅛ of the cheese. Fold tortillas over to close.

Coat skillet with oil. Place 2 of the quesadillas in the skillet, straight edges next to each other. Cook until golden brown on both sides and cheese is melted, 2-3 minutes per side. Repeat with remaining quesadillas.

Transfer to a cutting board and cut into wedges.

To serve, place quesadilla on a plate and serve with salsa. Enjoy!

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