Best 4 Black Bean And Avocado Quesadillas Recipes

MUSHROOM AND BLACK BEAN QUESADILLAS

Steps:

• Heat olive oil in a skillet over medium-high heat; saute mushrooms and onions until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; saute until mushrooms and onions are lightly browned, 2 to 3 minutes more.
• Place tortillas in a clean, dry skillet. Evenly distribute mushroom mixture onto 1 half of each tortilla. Top filling with mozzarella cheese and lime juice; fold each tortilla over filling. Turn burner to medium heat and cook until quesadillas are browned and crispy, about 2 minutes per side. Cut into wedges and serve with salsa.

BLACK BEAN AND AVOCADO QUESADILLAS

Steps:

• Mash half the black beans with potato masher until smooth, and mix with remaining whole beans.
• Spread equal parts beans, cheese and jalapenos on flour tortillas.
• Stack second tortilla on top of the filling.
• Heat 1 teaspoon of oil in a large nonstick saute pan over medium-high heat. Put two quesadillas in the pan, pressing down with spatula to close.
• Cook 2 to 4 minutes on both sides.
• Repeat with the remaining two quesadillas.
• Dice avocado, then toss with the lime juice and salt. Serve atop the quesadillas.

AVOCADO, MANGO AND BLACK BEAN QUESADILLA

Steps:

• Heat a large skillet or griddle over medium heat, lightly coated in oil.
• Dice mango and avocado- they should be small pieces, but still large enough that they keep their shape when mixed. Add a splash of lemon juice to the avocado to keep it from turning brown.
• Gently mix avocado, mango, black beans and seasonings in a small bowl.
• Put one tortilla on hot skillet or griddle and cover with the grated Monterey Jack cheese.
• Once cheese is melted, add the filling mixture and top with the second tortilla.
• Carefully flip the quesadilla and cook just long enough to lightly brown the second tortilla.
• If I'm eating this as a meal, I cut into four pieces. If I'm sharing as a side dish or appetizer, I cut into six pieces. I usually serve with a simple, fresh salsa.

AVOCADO QUESADILLAS

Steps:

• Grease a griddle with oil; heat over medium heat. Lightly sprinkle tortillas with water to moisten., Place eight tortillas on griddle; sprinkle with cheese. After cheese has melted slightly, top with 1 cup pico de gallo, avocado and cilantro. Top with remaining tortillas., Cook 3-4 minutes on each side or until lightly browned and cheese is melted. Serve with additional pico de gallo.