Black Bean And Avocado Quesadillas Recipes

BLACK BEAN AND AVOCADO QUESADILLAS

Steps:

• Mash half the black beans with potato masher until smooth, and mix with remaining whole beans.
• Spread equal parts beans, cheese and jalapenos on flour tortillas.
• Stack second tortilla on top of the filling.
• Heat 1 teaspoon of oil in a large nonstick saute pan over medium-high heat. Put two quesadillas in the pan, pressing down with spatula to close.
• Cook 2 to 4 minutes on both sides.
• Repeat with the remaining two quesadillas.
• Dice avocado, then toss with the lime juice and salt. Serve atop the quesadillas.

AVOCADO, MANGO AND BLACK BEAN QUESADILLA

Steps:

• Heat a large skillet or griddle over medium heat, lightly coated in oil.
• Dice mango and avocado- they should be small pieces, but still large enough that they keep their shape when mixed. Add a splash of lemon juice to the avocado to keep it from turning brown.
• Gently mix avocado, mango, black beans and seasonings in a small bowl.
• Put one tortilla on hot skillet or griddle and cover with the grated Monterey Jack cheese.
• Once cheese is melted, add the filling mixture and top with the second tortilla.
• Carefully flip the quesadilla and cook just long enough to lightly brown the second tortilla.
• If I'm eating this as a meal, I cut into four pieces. If I'm sharing as a side dish or appetizer, I cut into six pieces. I usually serve with a simple, fresh salsa.