Recipe type: Cooking for One or Two, Worknight Dinners
Prep time:
Cook time:
Total time:
Serves: 1-2
Ingredients
1 teaspoon olive oil
¼ small onion, finely diced
1 cup canned black beans
1 tablespoon fresh lemon juice
1 large or 2 small whole-wheat tortillas (I like La Tortilla Factory)
1 medium avocado, diced
¼ cups grated sharp cheddar (you can use more cheese, depending on your preference)
Instructions
In a small saute or frying pan, heat diced onion over medium-high heat. Cook 4-5 minutes or until onion is translucent and tender. Add black beans and cook for another 4-5 minutes, stirring frequently.
Transfer black bean mixture to the bowl of a food processor, such as a Cuisinart 4-cup Mini-Prep. Add fresh lemon juice and pulse until mixture is a smooth consistency and black beans/onions are combined.
Top half of the tortilla with the black bean mixture (you may have some left over). Layer the cheese and avocado over the back beans and fold tortilla in half.
With a large spatula, move the quesadilla to the heated pan that you used to cook the onion and beans. Cook for 3 minutes, until the bottom tortilla is lightly browned and the cheese on the bottom begins to melt. Flip the quesadilla, and cook 2-3 minutes, until the bottom tortilla is lightly browned. Since you can't see the bottom, you can estimate based on when the cheese inside has melted.
Remove quesadilla from the heat and let it sit until cool enough to handle. With a large, very sharp knife, cut the quesadilla into wedges, and serve with your favorite salsa and sour cream, if desired.
Recipe by In Good Taste at http://ingoodtaste.kitchen/black-bean-avocado-quesadillas/