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Spiced Black Bean and Cheese Quesadillas with Avocado Salsa
Flour tortillas filled with mashed black beans, cheddar, cumin, smoked paprika, and lime, served with avocado salsa of tomatoes and coriander.
- 4 tortillas large flour tortillas
- 400 g tin black beans
- 120 g mature cheddar cheese
- 1 small red onion
- 2 ripe avocados
- 2 whole lime
- 150 g cherry tomatoes
- 25 g fresh coriander
- 5 g ground cumin
- 3 g smoked paprika
- 2 tbsp olive oil
- 1 small jalapeño pepper
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Add to a shopping listHow the shopping list works →- Step 1
Drain and rinse black beans. Mash roughly with fork, leaving some texture.
- Step 2
Finely dice half the red onion. Mix with beans, cumin, paprika, and lime juice from 1 lime.
- Step 3
Grate cheddar cheese. Dice remaining onion, tomatoes, and jalapeño finely for salsa.
- Step 4
Mash avocados with lime juice from remaining lime. Fold in diced vegetables and coriander.
- Step 5
Season avocado salsa with salt and pepper. Set aside.
- Step 6
Spread bean mixture on 2 tortillas, leaving 2cm border. Top with grated cheese.
- Step 7
Cover with remaining tortillas and press edges to seal.
- Step 8
Heat large non-stick pan over medium heat. Brush quesadillas with olive oil.
- Step 9
Cook first quesadilla 3 minutes per side until golden and cheese melts. Keep warm.
- Step 10
Repeat with second quesadilla. Cut into wedges and serve with avocado salsa.
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