Black Bean, Cilantro & Avocado Quesadillas

Ingredients

  • 1 (15 oz.) can black beans, drained (liquid reserved) and rinsed
  • 1 medium tomato, diced
  • 1 tablespoon jalapeno pepper, finely diced
  • 1 tablespoon fresh lemon juice
  • 1 medium garlic clove, minced
  • ¼ cup finely diced fresh cilantro
  • 2 teaspoons extra virgin olive oil
  • 8 6-inch corn tortillas
  • 1 medium avocado, peeled and cut into thin slices
  • ¼ cup plant-based shredded cheese, optional
  • plant-based sour cream, optional

Total Time: 30 minutes

Prep Time: 15 minutes

Number of Servings : 4

Serving Size: 1 quesadilla

Directions

  1. In a small mixing bowl, mash the beans with a potato masher or fork, adding 1 to 2 tablespoons of the reserved bean liquid to make a thick, lumpy mixture.
  2. Add the tomato, chile pepper, lemon juice, garlic, and cilantro to the beans and mix well.
  3. Heat 1 teaspoon of the olive oil in a large skillet.
  4. Spread ½ cup of the bean mixture onto two tortillas. Place them in the skillet, bean side up. Sprinkle each with 1 tablespoon of cheese, if desired. Top with another tortilla. Cook the quesadillas over medium heat for about 4 minutes, until the bottom side is browned. Turn over carefully and cook the other side for about 4 minutes, until browned.
  5. Remove the quesadilla from the skillet and garnish with avocado slices and plant-based sour cream, if desired. Repeat the process again to make four quesadillas.

Source: Sharon Palmer, RDN