Vegetarian Avocado & Black Bean Quesadilla Recipe
This Vegetarian Avocado & Black Bean Quesadilla is a deliciously creamy and hearty Tex-Mex inspired dish, featuring a flavorful black bean and avocado filling layered with melty Monterey Jack cheese inside a crispy, golden flour tortilla. Perfectly seasoned with cumin, chili powder, and fresh lime juice, these quesadillas are easy to prepare on the stovetop, making them an ideal quick lunch or dinner option with a perfect balance of protein, healthy fats, and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 quesadillas (serves 4, 2 halves per person) 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Quesadilla Base
- 8 Large Flour Tortillas (burrito-size)
- 2 tablespoons Olive Oil or Butter
Filling
- 1 can (15-ounce) Black Beans, rinsed and drained
- 2 large Ripe Avocados, diced or slightly mashed
- 2 cups Shredded Monterey Jack or Mexican Cheese Blend
- 1/2 Red Onion, finely diced
- 1/4 cup Fresh Cilantro, chopped (or parsley as substitute)
- 1 whole Lime, juice and zest
- 1 teaspoon Cumin Powder
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder
- Salt and Black Pepper, to taste
Instructions
- Prepare the Filling: In a medium mixing bowl, combine the rinsed black beans, diced or slightly mashed avocado, finely diced red onion, and chopped fresh cilantro. Gently mix just until combined to maintain some texture.
- Season the Mixture: Add the juice and zest of the lime, cumin powder, chili powder, garlic powder, and season generously with salt and black pepper. Stir gently and taste, adjusting seasonings if needed.
- Assemble the Quesadillas: Lay one large flour tortilla flat. Sprinkle about 1/4 cup shredded cheese on half of the tortilla. Spoon approximately 1/4 of the black bean and avocado filling over the cheese. Top with another 1/4 cup shredded cheese. Fold the tortilla in half and gently press down. Repeat with remaining tortillas and filling.
- Cook the Quesadillas: Heat a large non-stick skillet or cast-iron pan over medium heat. Add about 1/2 tablespoon olive oil or butter, swirling to coat the pan. Place one or two assembled quesadillas in the pan without overcrowding.
- Flip and Finish: Cook for 2-4 minutes until the bottom is deep golden brown and crispy. Carefully flip and cook the other side for 2-3 minutes until golden and cheese is melted.
- Serve Immediately: Remove from pan and let rest for one minute. Cut into wedges and serve hot with your preferred sides or toppings.
Notes
- Use burrito-size flour tortillas for easier folding and better filling capacity.
- Butter adds richer flavor while olive oil offers a healthier option for frying.
- Adjust chili powder to control spice level based on preference.
- Parsley can be used instead of cilantro if you dislike its taste.
- Letting quesadillas rest briefly before cutting helps prevent filling from spilling out.
- For a crispier texture, cook on medium heat and avoid overcrowding the pan.
Keywords: Vegetarian, Avocado, Black Bean, Quesadilla, Mexican, Easy Dinner, Meatless, Healthy Fats, Melty Cheese, Quick Meal
