Black Bean Veggie Quesadilla (Print Version)
Golden tortillas filled with black beans, colorful veggies, and creamy avocado—full of flavor in each bite.
# Ingredients:
→ Black Bean Filling
01 -
1 1/2 cups canned black beans, rinsed and drained
02 -
1/2 medium carrot, finely chopped
03 -
1/2 medium onion, finely chopped
04 -
1 tablespoon tomato paste
05 -
1 small tomato, finely chopped
06 -
3 cloves garlic, minced
07 -
1/3 cup bell pepper, chopped
08 -
1 teaspoon ground cumin
09 -
1 teaspoon crushed red pepper flakes
10 -
1 teaspoon dried oregano
11 -
1 teaspoon olive oil
→ To Assemble and Serve
12 -
1/2 medium avocado, mashed or guacamole
13 -
fresh basil leaves, to taste
14 -
2 large flour tortillas
# Steps:
01 -
Finely chop the onion, carrot, tomato, and bell pepper. Mince the garlic cloves. Rinse and drain the canned black beans thoroughly.
02 -
Heat olive oil in a large skillet over medium heat. Add the chopped onion, cumin, oregano, and crushed red pepper flakes. Sauté for 1-2 minutes until fragrant.
03 -
Add the chopped tomato, bell pepper, and carrot to the skillet. Continue to sauté for another 1-2 minutes, gently mashing the tomatoes with a spatula as they soften.
04 -
Stir in the black beans and tomato paste with 1-2 tablespoons water. Cover with a lid and let the mixture simmer for 3-4 minutes.
05 -
Uncover the skillet, add the minced garlic, and roughly mash the beans using a fork or potato masher. The filling should thicken. Remove from heat.
06 -
Spread a generous amount of black bean filling on half of each tortilla. Top with mashed avocado or guacamole and fresh basil leaves.
07 -
Fold the tortillas in half over the filling. Toast each side in a skillet over medium heat until golden brown, about 2-3 minutes per side. Flip carefully to maintain the filling.
08 -
Slice the quesadillas and serve immediately with a small side salad if desired.
# Notes:
01 -
Ensure you mash the black beans while cooking for a creamy, cohesive filling. For a spicier result, use extra crushed red pepper.