Avocado Quesadilla with Chipotle Black Beans

November 20, 2018 By: Comments
Tagged: Peppers Peppers. Avocado Avocado. Avocado Avocado. Vegetarian Vegetarian. Appetizers & Snacks Appetizers & Snacks. Game Day Game Day. Quesadillas Quesadillas. Hot Appetizers Hot Appetizers. Mexican Mexican. Onions Onions. Cheese Cheese. Game Day Game Day. Mushrooms Mushrooms. Garlic Garlic. Mexican Mexican. Beans Beans. Lunch Lunch. Tex-Mex Tex-Mex. Tortillas Tortillas.
5 minutes
25 minutes
12 to 16 servings
Quesadillas not only make easy weeknight dinners, but are a hit on game day, too. Caramelized onions and sautéed mushrooms add scads of flavor to creamy avocado and chipotle black beans offer a spicy kick.


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  1. Heat the olive oil in a large skillet on medium-high heat then add onion and salt, cooking for several minutes and stirring regularly until they have caramelized. Add mushrooms and sauté for a few more minutes until tender, then remove from skillet.
  2. Toss the minced garlic and chipotle peppers into the skillet for one minute, just until the garlic begins to brown, then add the black beans and adobo sauce and stir until heated through, just a minute or two. Taste and add salt if necessary. Gently smash the black beans with a fork.
  3. Lay out 4 tortillas and distribute cheese, avocado, vegetables and beans evenly between them. Top with another tortilla and place in a skillet over medium heat, flipping once. When both sides are browned and crispy, remove from skillet and cut into 4 quarters. Serve warm topped with cilantro and a side of salsa.