Black Bean Quesadillas
with spicy (or not) guacamole

Name: Black Bean Quesadillas
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Onions, red, diced; 1 Bell peppers, any color, diced; 1 Tbsp Cilantro, fresh (opt), chopped; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1 tsp Chili powder; 1/2 tsp Cumin, ground; 3/4 cup Salsa, store-bought (choose your fave); 12 Tortillas, flour and taco-sized; 6 oz Cheese, cheddar or Mexican blend, shredded; 1/4 cup Sour cream, for serving; 1/2 clove Shallots, diced; 1/2 Jalapenos (opt), diced; 2 Avocados, medium, mashed; 1 Tbsp Cilantro, fresh (opt), chopped; 1/2 Limes, juice of

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

Black Bean Quesadillas:

Onions, 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, medium - 2 , mashed
Cilantro, fresh (opt) - 1 Tbsp , chopped
Limes - 1/2 , juice of

Prep

Onions / Bell peppers / Shallots / Jalapenos - Prep as directed. (Can be done up to 5 days ahead)
Cilantro - Chop (for both the quesadillas and the guacamole).
Beans - Drain and rinse.
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

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.
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.)
Slice quesadillas into wedges and serve with guacamole, sour cream and extra salsa. Enjoy!

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