California Avocado season has ended.

Black Bean and Avocado Quesadillas

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Black Bean and Avocado Quesadillas


A tasty alternative to pure cheese quesadillas!


Serves: 8

As needed 2 Avocados
As needed 2 16 oz cans of black beans
As needed 1 10 oz bag of frozen corn
As needed 2 bunches cilantro
As needed 1/4 small red onion
As needed 1 pkg. taco seasoning
As needed 1 8 oz pkg. taco cheese
As needed 1 pkg burrito size tortilla wraps

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Drain and rinse black beans well and place in bowl. Add frozen corn. Remove leaves from cilantro and place in bowl. (This can be adjusted to your taste. I love cilantro and add a lot to my recipes) Peel avocados, remove seeds and dice. Dice 1/4 of red onion. Place in bowl with other ingredients. Add taco seasoning and cheese and mix well. Heat a large skillet to medium heat. Add butter to skillet to prevent sticking. On a plate, lay one tortilla, cover 1/2 with filling and fold other half of tortilla on top. Place in skillet. If your skillet is large enough, repeat and place additional tortilla on the other side of the pan. Heat until the tortilla is browned and crispy. With a metal spatula, remove tortillas to plate, carefully flip over and place uncooked side down in skillet until that side is also brown and crispy. Remove to plate, cut in 3 triangles with pizza cutter and enjoy! Great served with spanish rice!

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Christina H.


(0 Ratings)