Crispy Black Bean and Cheese Quesadillas with Avocado Salsa
Crispy quesadillas filled with mashed black beans, cheddar, cumin and smoked paprika, with avocado salsa and jalapeño.
- 4 pieces large flour tortillas
- 400 g black beans
- 150 g mature cheddar cheese
- 1 small red onion
- 2 medium avocado
- 200 g cherry tomatoes
- 2 whole lime
- 20 g fresh coriander
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 small jalapeño
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Drain and rinse black beans, then mash roughly with cumin, paprika, and half the lime juice
- Step 2
Grate cheddar cheese and finely dice half the red onion
- Step 3
Dice avocado, halve cherry tomatoes, finely chop remaining onion, jalapeño, and coriander for salsa
- Step 4
Mix avocado salsa with remaining lime juice and season with salt
- Step 5
Spread mashed beans on 2 tortillas, top with cheese and diced onion, then cover with remaining tortillas
- Step 6
Heat a large dry frying pan over medium heat
- Step 7
Cook first quesadilla for 3-4 minutes until golden and crispy underneath
- Step 8
Flip carefully and cook another 3 minutes until cheese melts and second side is golden
- Step 9
Remove and keep warm, repeat with second quesadilla
- Step 10
Cut each quesadilla into wedges and serve with avocado salsa
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