Name: Crispy Black Bean Quesadillas with Avocado Crema
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 15 oz can Black beans, rinsed and drained; 1 cup Frozen or fresh corn kernels; 0.5 cup Red onion, finely diced; 2 cups Shredded Monterey Jack cheese; 4 large Flour tortillas (8-inch); 1 tsp Ground cumin; 1 tsp Chili powder; 1 medium Ripe avocado; 0.5 cup Greek yogurt or sour cream; 1 tbsp Fresh lime juice; 0.25 cup Fresh cilantro, chopped; 2 tbsp Vegetable oil

"Indulge in these shatteringly crisp tortillas stuffed with a savory, spiced black bean and corn medley and melted Monterey Jack cheese. The experience is elevated by a zesty, cooling avocado lime crema that provides the perfect contrast to the warm, crunchy quesadillas."

Ingredients

Qty	Item
15 oz can 425 g	Black beans, rinsed and drained
1 cup 150 g	Frozen or fresh corn kernels
0.5 cup 60 g	Red onion, finely diced
2 cups 225 g	Shredded Monterey Jack cheese
4 large 4 pieces	Flour tortillas (8-inch)
1 tsp 2 g	Ground cumin
1 tsp 2 g	Chili powder
1 medium 150 g	Ripe avocado
0.5 cup 120 ml	Greek yogurt or sour cream
1 tbsp 15 ml	Fresh lime juice
0.25 cup 10 g	Fresh cilantro, chopped
2 tbsp 30 ml	Vegetable oil

How to Make Crispy Black Bean Quesadillas with Avocado Crema

In a medium bowl, combine the drained black beans, corn, diced red onion, cumin, and chili powder. Lightly mash about one-quarter of the beans with a fork to help the filling stick together.

To make the avocado crema, place the avocado flesh, Greek yogurt, lime juice, and cilantro in a blender or food processor. Pulse until completely smooth. Season with a pinch of salt and set aside.

Lay out the tortillas and spread a handful of cheese on one half of each. Top with the bean and corn mixture, followed by another layer of cheese. Fold the tortillas in half to create a half-moon shape.

Heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Place two quesadillas in the pan and cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese has melted.

Repeat with the remaining quesadillas and oil.

Slice each quesadilla into wedges and serve immediately with a generous dollop of avocado crema on the side.

·
Don't overfill the tortillas or the filling will spill out when you try to flip them.
·
For maximum crunch, use a cast-iron skillet which distributes heat more evenly.
·
If you want a spicy kick, add a finely diced jalapeño to the bean mixture.
·
Wait 1-2 minutes after cooking before slicing to let the cheese set slightly.

Frequently Asked Questions

Can I make these quesadillas vegan?

Yes! Simply swap the shredded cheese for a plant-based melting cheese and use a dairy-free yogurt or extra avocado in the crema.

How do I reheat leftovers?

To maintain the crispiness, reheat them in a dry skillet over medium heat for 2 minutes per side or in an air fryer at 350°F for 3 minutes.

Can I use corn tortillas instead of flour?

Absolutely. Corn tortillas are smaller and slightly more fragile, so you may need more of them and should be careful when flipping.

Is this recipe gluten-free?

It can be if you use certified gluten-free flour tortillas or corn tortillas.

Video Tutorials

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