I had a friend yesterday ask me what my form of “chicken” was since I am a vegetarian- that one food that I can cook any way I like and eat all the time. I am not sure that I have any one food I depend on that much in my regular diet. I enjoy a great variety. I do cook tofu a good amount, and tofu can be prepared in numerous ways. (Check out my Teriyaki Tofu and Pineapple Bake recipe here!) However, if I were to be honest, the answer might be beans! I love beans! Beans are so healthy for you, high in protein and amino acids, and can be thrown in just about anything- taco salad, beans and rice, bean dip, the list goes on! This recipe is my favorite bean, corn, and avocado quesadilla recipe. It’s seriously delicious, and really filling! Cut your quesadilla up and serve it as an appetizer, or use it as the entrée for a meal as I usually do. You can’t go wrong!
- 15 oz. can of black beans
- 1 can of sweet corn
- ¼ cup sliced cilantro
- ¼ teaspoon ground cumin
- 1/8 teaspoon salt
- ¼ teaspoon garlic powder
- 1 Tablespoon olive oil
- Mexican cheese blend
- 1 avocado, sliced
- Whole wheat tortillas
- Salsa (for dipping)
- Empty the can of black beans and sweet corn into a small stovetop pot and heat until warm, 5-8 minutes.
- Once warm, empty the beans and corn into a strainer, removing the excess liquid. Return the beans and corn to their pot and add the cilantro and spices. Mix well.
- Spread a thin layer of olive oil onto a frying pan, preheating it to medium/medium-high heat.
- Place one tortilla on the pan and sprinkle a thin layer of cheese. Top with a scoop of beans and corn- evenly distributed across the tortilla.
- Arrange 3-6 thin slices of avocado across the beans and corn and top with another thin layer of cheese and a second tortilla.
- Once the first layer of cheese has melted and the bottom tortilla has slightly browned, flip the quesadilla and heat for a few more minutes. Be careful in the flipping process, it is easy for beans and corn to fall out!
- Once all the cheese is melted and the tortillas are lightly browned, remove the quesadilla from the heat and place on a cutting board.
- Using a pizza cutter, slice the quesadilla into wedges, and serve with salsa. Enjoy!
Notes and Tips!:
- Yield: 2 full quesadillas (about 12- 16 wedges)
- If you like this recipe, check out my Southwestern Eggrolls!