Black Bean And Avocado Quesadillas Recipes
MUSHROOM AND BLACK BEAN QUESADILLAS
This is one of my favorite quick and easy last-minute dinners. I created this recipe while rifling through my pantry in search of a new simple and healthy dinner. I love this recipe because the possibilities and variations are virtually endless!
Provided by Stefanie
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Heat olive oil in a skillet over medium-high heat; saute mushrooms and onions until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; saute until mushrooms and onions are lightly browned, 2 to 3 minutes more.
- Place tortillas in a clean, dry skillet. Evenly distribute mushroom mixture onto 1 half of each tortilla. Top filling with mozzarella cheese and lime juice; fold each tortilla over filling. Turn burner to medium heat and cook until quesadillas are browned and crispy, about 2 minutes per side. Cut into wedges and serve with salsa.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 56 g, Cholesterol 27.1 mg, Fat 21.5 g, Fiber 12.6 g, Protein 23.9 g, SaturatedFat 6.4 g, Sodium 1225.7 mg, Sugar 4.2 g
BLACK BEAN AND AVOCADO QUESADILLAS
Healthy alternative and delicious quesadillas. I got this from Essence magazine. Very easy to make also!
Provided by Missyv482
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mash half the black beans with potato masher until smooth, and mix with remaining whole beans.
- Spread equal parts beans, cheese and jalapenos on flour tortillas.
- Stack second tortilla on top of the filling.
- Heat 1 teaspoon of oil in a large nonstick saute pan over medium-high heat. Put two quesadillas in the pan, pressing down with spatula to close.
- Cook 2 to 4 minutes on both sides.
- Repeat with the remaining two quesadillas.
- Dice avocado, then toss with the lime juice and salt. Serve atop the quesadillas.
AVOCADO, MANGO AND BLACK BEAN QUESADILLA
I'm always looking for new vegetarian dinners. This is a pretty simple recipe, but the key is to get the avocado and mango at just the right ripeness...Years ago I used to eat at a restaurant that had a killer black bean quesadilla that they served on a blue corn tortilla. I've looked everywhere for blue tortillas for this recipe because I think it would really make the ingredients stand out, but for now it works pretty well with a regular flour tortilla.
Provided by emilylh28
Categories Lunch/Snacks
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large skillet or griddle over medium heat, lightly coated in oil.
- Dice mango and avocado- they should be small pieces, but still large enough that they keep their shape when mixed. Add a splash of lemon juice to the avocado to keep it from turning brown.
- Gently mix avocado, mango, black beans and seasonings in a small bowl.
- Put one tortilla on hot skillet or griddle and cover with the grated Monterey Jack cheese.
- Once cheese is melted, add the filling mixture and top with the second tortilla.
- Carefully flip the quesadilla and cook just long enough to lightly brown the second tortilla.
- If I'm eating this as a meal, I cut into four pieces. If I'm sharing as a side dish or appetizer, I cut into six pieces. I usually serve with a simple, fresh salsa.
Nutrition Facts : Calories 1295.6, Fat 60.3, SaturatedFat 18.8, Cholesterol 53.6, Sodium 2273.2, Carbohydrate 160, Fiber 31.6, Sugar 50.3, Protein 40.4
AVOCADO QUESADILLAS
Avocados give quesadillas some nutritional value and, fortunately, my son likes them. Thinly slice the avocado, and add chicken or beef for extra protein. -Debbie Limas, North Andover, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings (2 quesadillas each).
Number Of Ingredients 7
Steps:
- Grease a griddle with oil; heat over medium heat. Lightly sprinkle tortillas with water to moisten., Place eight tortillas on griddle; sprinkle with cheese. After cheese has melted slightly, top with 1 cup pico de gallo, avocado and cilantro. Top with remaining tortillas., Cook 3-4 minutes on each side or until lightly browned and cheese is melted. Serve with additional pico de gallo.
Nutrition Facts : Calories 611 calories, Fat 37g fat (15g saturated fat), Cholesterol 50mg cholesterol, Sodium 455mg sodium, Carbohydrate 54g carbohydrate (2g sugars, Fiber 12g fiber), Protein 20g protein.
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