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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 845 calories
  • 45 min
  • 4 servings

Ingredients

  • 2 avocados
  • 1 (15 oz) can black beans
  • 1 (8 oz) block cheddar cheese
  • 1 small bunch cilantro
  • 2 jalapeño peppers
  • 4 large flour tortillas
  • 1 lime
  • 2 red bell peppers
  • 1 medium red onion
  • 4 tomatoes
  • black pepper
  • chili powder
  • cumin, ground
  • extra virgin olive oil
  • salt

Instructions

  1. Wash and dry tomatoes, jalapeños, and cilantro.
    • 4 tomatoes
    • 2 jalapeño peppers
    • 1 small bunch cilantro
  2. Medium dice and transfer tomatoes to a medium bowl. Seed, mince, and add ½ of the jalapeños to bowl (save the rest for the quesadilla filling). Halve and pit avocados; scoop out the flesh, medium dice, and add to bowl. Shave cilantro leaves off the stems; discard the stems, mince the leaves, and add ½ to bowl (save the rest for the quesadilla filling). Peel, small dice onion, and add ½ to bowl (save the rest for the quesadilla filling).
    • 2 avocados
    • 1 medium red onion
  3. Drizzle ingredients in bowl with olive oil and lime juice; season with salt and pepper. Mix to combine and set aside.
    • 2 tsp extra virgin olive oil
    • juice of 1 lime
    • ½ tsp salt
    • ¼ tsp black pepper
  4. Heat a skillet over medium heat.
  5. Wash, seed, and small dice bell peppers.
    • 2 red bell peppers
  6. Coat bottom of skillet with oil. Add remaining onion, jalapeño, and bell pepper. Stirring frequently, cook until vegetables have softened, 3-4 minutes.
    • 2 tbsp extra virgin olive oil
  7. Drain and rinse beans.
    • 1 (15 oz) can black beans
  8. Add beans and remaining cilantro to skillet. Then season with chili powder, cumin, salt, and pepper. Stir and cook until beans are warmed through, 2-3 minutes. Transfer to a bowl.
    • 1 tsp chili powder
    • 1 tsp cumin
    • ½ tsp salt
    • ¼ tsp black pepper
  9. Grate 2 cups of cheddar.
    • 1 (8 oz) block cheddar cheese
  10. Wash and dry skillet. Heat over medium heat.
  11. Place tortillas on a flat surface. Layer one half of each tortilla with ⅛ of the cheese, ¼ of the bean mixture, and another ⅛ of the cheese. Fold tortillas over to close.
    • 4 large (burrito size) flour tortillas
  12. Coat skillet with oil. Place 2 of the quesadillas in the skillet, straight edges next to each other. Cook until golden brown on both sides and cheese is melted, 2-3 minutes per side. Repeat with remaining 2 quesadillas.
    • 1 tbsp extra virgin olive oil
  13. Transfer to a cutting board and cut into wedges.
  14. To serve, place quesadilla on a plate and serve with salsa. Enjoy!

Nutrition per Serving

Calories
845
Fat
52g
Net Carbs
52g
Protein
29g

Cookware

  • can opener
  • chef's knife
  • colander
  • cutting board
  • grater
  • measuring cups
  • measuring spoons
  • mixing bowls
  • salad spinner (optional)
  • spatula
  • stainless steel or cast iron skillet