Ingredients with Measurements:
- 1 can black beans, drained and rinsed
- 1 avocado, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a medium bowl, mix together black beans, avocado, red onion, cilantro, cumin, chili powder, salt, and pepper.
2. Heat a large skillet over medium heat.
3. Place a tortilla in the skillet and sprinkle with 1/4 cup of shredded cheese.
4. Spoon 1/4 of the black bean and avocado mixture over half of the tortilla.
5. Fold the tortilla in half and press down with a spatula.
6. Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy.
7. Repeat with remaining tortillas and filling.
8. Cut each quesadilla into quarters and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 420
- Total fat: 25g
- Saturated fat: 8g
- Cholesterol: 30mg
- Sodium: 670mg
- Total carbohydrates: 36g
- Dietary fiber: 11g
- Sugars: 2g
- Protein: 16g
Substitutions for ingredients:
- You can use any type of beans instead of black beans.
- You can use any type of cheese instead of cheddar.
- You can add diced tomatoes or bell peppers to the filling.
Variations:
- Add cooked chicken or shrimp to the filling for extra protein.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Serve with salsa, sour cream, or guacamole on top.
Tips and tricks:
- Make sure to drain and rinse the black beans well before using them.
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the tortillas, or they will be difficult to fold and cook.
- Cut the quesadillas into quarters before serving for easy sharing.
Storage instructions:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the quesadillas in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the quesadillas on a platter with a side of salsa and guacamole.
Garnishes:
- Top the quesadillas with additional cilantro or diced avocado.
Pairings:
- Serve with a side of Mexican rice or a simple green salad.
Suggested side dishes:
- Mexican rice
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the quesadillas are not crispy enough, cook them for a few more minutes on each side.
- If the filling is too dry, add a tablespoon of olive oil or lime juice to moisten it.
Food safety advice:
- Make sure to cook the quesadillas to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Quesadillas originated in Mexico and are traditionally made with corn tortillas and cheese.
Flavor profiles:
- The black bean and avocado filling is creamy and flavorful, with a hint of spice from the cumin and chili powder.
Serving suggestions:
- Serve the quesadillas as a main dish for lunch or dinner.
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Region: Mexican