Crispy quesadillas filled with beans, sautéed onions, bell pepper, avocado and lots of cheese. These avocado black bean quesadillas are filling and make a great vegetarian meal too!
Serve with your favorite salsa or low-fat sour-cream and enjoy!
½ onion, sliced
½ bell pepper, sliced
1 tablespoon olive oil
½ cup black beans, drained
1 tablespoon taco seasoning
4 medium soft flour tortillas
2 avocados, peeled, halved, seeded and sliced
¼ cup minced cilantro
1 lime, cut in half
1 cup light Mexican, Cheddar or mozzarella cheese
oil or cooking spray for grilling
In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Add the black beans and taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside.
Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray.
In a small bowl, lightly mash the avocados with a fork. Stir in cilantro and juice of ½ lime, season with salt and pepper to taste. Spread a quarter of mashed avocado onto half of a tortilla. Top with bean mixture and ¼th cup of cheese. Fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used.
Cook on medium-high heat for 2-3 minutes per side or until the outside is crispy and cheese has fully melted. Serve with your favorite salsa or sour-cream, Enjoy! 🙂