A tasty alternative to pure cheese quesadillas!
Black bean and avocado quesadillas
|2 16 oz cans of black beans|
|1 10 oz bag of frozen corn|
|2 bunches cilantro|
|1/4 small red onion|
|1 pkg. taco seasoning|
|1 8 oz pkg. taco cheese|
|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!