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Week of 11/30/15

Black Bean Quesadillas
with spicy (or not) guacamole

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Black Bean Quesadillas
You won't miss the meat in these cheesy vegetarian quesadillas that are filled with black beans, vegetables and a great blend of spices. Top the wedges with salsa, sour cream and spicy (or mild) guacamole.
Tags
Freezer Friendly, Quick and Easy
Proteins
Cheese, Beans, black
Cuisines
American - TexMex
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161

Ingredients

Metric
Servings:
4
Black Bean Quesadillas:
  • Onions, medium and red - 1/2 , diced
  • Bell peppers, any color - 1 , diced
  • Cilantro, fresh (opt) - 1 Tbsp , chopped
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Chili powder - 1 tsp
  • Cumin, ground - 1/2 tsp
  • Salsa, store-bought (choose your fave) - 3/4 cup
  • Tortillas, flour and taco-sized - 12
  • Cheese, cheddar or Mexican blend - 6 oz , shredded
  • Sour cream, for serving - 1/4 cup
Spicy (or not) Guacamole:
  • Shallots - 1/2 clove , diced
  • Jalapenos (opt) - 1/2 , diced
  • Avocados - 2 , mashed
  • Cilantro, fresh (opt) - 1 Tbsp , chopped
  • Limes - 1/2 , juice of

Prep

  1. Onions / Bell peppers / Shallots / Jalapenos - Prep as directed. (Can be done up to 5 days ahead)
  2. Cilantro - Chop (for both the quesadillas and the guacamole).
  3. Beans - Drain and rinse.
  4. Guacamole - Mash avocados and combine with shallots, jalapenos and cilantro (just the portion for the guacamole). Season with lime juice and salt and pepper.

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Make

  1. Heat a saucepan over medium heat. Add oil and when hot, add onions and bell peppers and saute until tender, ~3 minutes. Add chili powder and cumin and saute until fragrant, ~1 minute. Add black beans and salsa and simmer until any extra moisture is cooked off, 2 to 3 minutes. Take pan off the heat and stir in cilantro (the portion for the quesadillas). Season with some salt and pepper.
  2. Heat a nonstick frying pan over medium heat. Place a tortilla in the pan, top it with a heaping spoonful of filling, cheese and then another tortilla. When the tortilla on the bottom is golden brown and crisp, flip the quesadilla and cook on the other side until golden brown and crisp. Continue with the remaining tortillas and filling. (Note: As written, the recipe makes 1.5 quesadillas per person.)
  3. Slice quesadillas into wedges and serve with guacamole, sour cream and extra salsa. Enjoy!

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