Avocado Black Bean Quesadilla

Share this post:

Simple quesadillas are one of my favorite meals to make for chaotic weeknights. The mashed avocado in these quesadillas give them an ooey, gooey texture, even if you choose to make these dairy-free and leave out the cheese. Serve them with lots of salsa and sour cream for dipping!

What is in this black bean quesadilla?

To make these quesadillas, you’ll need:

• Seasoned black beans. We like to make them from scratch, but when we’re short on time, we get them already seasoned from the grocery store. 
• Smashed avocado. Make sure the avocado is really ripe, or it will be harder to mash.
• Whole wheat flour tortillas. 
• Pepperjack cheese. If you want a dairy-free quesadilla, you can leave this out!
• Salsa and sour cream for serving. Again, skip the sour cream if you’re dairy-free.

What kind of cheese is best?

We love the mild kick that pepperjack gives these quesadillas. But if you don’t have that on hand or aren’t a fan, cheddar and Monterey Jack cheeses are also great choices. All three of these cheeses melt nicely, and their flavors go nicely with the black beans.

Can I make a black bean quesadilla for a lunchbox?

Absolutely! We make quesadillas all the time for school lunches. Prep it the night before and stash it in the fridge. You can pack the quesadilla cold (it will warm up to room temperature by the time lunch rolls around). Or, if you prefer a warm quesadilla, reheat it in a skillet until warmed through and pack it in an insulated container. It won’t be as crisp as a fresh quesadilla, but it will still be tasty!

When we pack this cold in a bento-style lunch, we like to pack it with: 

• A condiment cup of sour cream or salsa
• Chips with a side of guacamole.  
• Fruit like watermelon or grapes
• Sliced bell peppers
• Cherry tomatoes

Want more school lunch ideas like this one?

• Easy Chicken Quesadillas
• Baked Chicken Meatballs
• Instant Pot Mac and Cheese
• All of our school lunch ideas here!

Avocado And Black Bean Quesadilla

Yield: 2

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

An avocado and black bean quesadilla makes for a versatile and tasty lunch or snack. The avocado is so creamy that you can even make it dairy-free if you'd like!

Print

Ingredients

• Cooking spray
• 2 burrito-size, whole wheat flour tortillas
• 1/2 ripe avocado, mashed with a fork
• 1 cup cooked seasoned black beans (drained well)
• 1/2 cup shredded pepperjack cheese
• Salsa and sour cream for serving

Instructions

1. Spray a large skillet with the cooking spray and heat over medium heat. Add one of the tortillas to the pan.
2. Spread the avocado evenly over the tortilla, and top with the black beans and the cheese. Place the remaining tortilla on top and press down to seal.
3. Cook for 3-5 minutes, or until the underside of the tortilla begins to brown. Carefully flip the quesadilla, and cook for an additional 3-5 minutes, until heated through and brown on the underside.
4. Transfer to a cutting board, let rest for 5 minutes, then slice into eight wedges. Serve with salsa and sour cream.

Notes

• If you don’t have time to make your seasoned black beans from scratch, you can also buy them from a can in the grocery store. Check out the brands in the international foods aisles for the best flavor.
• For kids with smaller appetites, use 8-inch tortillas instead and plan on having some leftover filling (which is great on some tortilla chips!).

Nutrition Information:

Yield: 2 Serving Size: 1 quesadilla
Amount Per Serving: Calories: 824Total Fat: 37gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 60mgSodium: 1510mgCarbohydrates: 92gFiber: 22gSugar: 7gProtein: 35g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.