Ingredients:

  • 1 can (15 ounces/425g) black beans, rinsed and drained thoroughly
  • 2 large ripe avocados, diced or slightly mashed
  • ½ medium red onion, finely diced (approx. ½ cup diced)
  • ¼ cup fresh cilantro, chopped
  • 1 whole lime, zested and juiced
  • 1 teaspoon cumin powder
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 8 large flour tortillas (burrito size, approx. 10-12 inch diameter)
  • 2 tablespoons olive oil
  • 2 cups shredded Monterey Jack cheese

Instructions:

  1. In a medium bowl, gently combine black beans, avocado, red onion, and cilantro.
  2. Add lime juice, lime zest, cumin powder, chili powder, garlic powder, salt, and pepper to the bean mixture. Mix gently. Taste and adjust seasoning as needed.
  3. Lay a tortilla flat, sprinkle 1/4 cup cheese on half. Top with 1/4 of the bean mixture, and another 1/4 cup cheese. Fold tortilla in half. Repeat.
  4. Heat olive oil in a large skillet over medium heat. Cook quesadillas for 2-4 minutes per side, until golden brown and cheese is melted.
  5. Remove from skillet and let rest briefly before slicing into wedges. Serve hot with your favourite sides.