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black bean quesadillas

Smoky Black Bean Quesadillas

Black beans with cumin, chipotle and garlic plus melty cheese, crisped in avocado oil. With fresh pico.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Mexican
Calories: 560
Ingredients Method

Ingredients
  

Bean filling
  • 1 tbsp avocado oil plus more for the pan
  • 1/2 yellow onion finely diced
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp chipotle powder
  • 1/2 tsp Mexican oregano
  • 1 can (15 oz) black beans rinsed and drained
  • 1/2 lime juiced
  • 1/2 tsp sea salt
Quesadillas
  • 4 small sprouted grain or cassava tortillas
  • 1 cup sharp cheddar or Oaxaca cheese shredded from the block
Pico de gallo
  • 2 Roma tomatoes diced
  • 1/4 red onion diced
  • 1 jalapeno minced
  • 1/4 cup cilantro chopped
  • 1/2 lime juiced
  • 1 pinch sea salt

Method
 

  1. Heat the avocado oil in a skillet over medium heat. Add the onion and cook 3 minutes. Add the garlic, cumin, chili powder, chipotle and oregano and stir for 30 seconds until fragrant.
  2. Add the black beans, lime juice and salt. Mash with a fork until thick and mostly smooth. Scrape into a bowl and wipe out the pan.
  3. Spread the beans over 2 tortillas, top with cheese, then the remaining tortillas.
  4. Add a little avocado oil to the pan over medium heat. Cook each quesadilla 2 to 3 minutes per side until golden and the cheese melts.
  5. Stir the pico ingredients together. Slice the quesadillas into wedges and top with pico.