Ingredients:

  • 2 ripe avocados (approx. 12 oz / 340g)
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 cup (15g) chopped fresh cilantro
  • 1/4 tsp (1.5g) sea salt
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1/2 cup (80g) frozen or canned corn
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) garlic powder
  • 4 large (8 inch / 20cm) flour tortillas
  • 1 1/2 cups (170g) shredded Monterey Jack cheese
  • 1 tbsp (15ml) olive oil

Instructions:

  1. In a medium bowl, mash the avocados with lime juice, cilantro, and salt until mostly smooth but with a few chunky bits for texture.
  2. In a separate bowl, lightly mash the black beans with the corn, cumin, paprika, and garlic powder, leaving some whole beans for texture.
  3. Place a tortilla flat on a clean surface. Spread a thin layer of the avocado mixture on one half of the tortilla.
  4. Top the avocado with a scoop of the bean and corn mixture, then sprinkle with shredded cheese.
  5. Fold the tortilla in half to create a crescent shape, pressing gently to seal.
  6. Heat olive oil in a skillet over medium heat. Cook quesadillas for 3–4 minutes per side until the crust is mahogany-colored and cheese is melted.
  7. Remove from pan and let rest for 2 minutes before slicing into wedges.