Mexican · dinner
Black Bean Avocado Quesadillas
Reuses corn tortillas, corn, avocado, lime and cilantro from this week's list for a cheap, quick dinner.
- Total time
- 20 min
- Serves
- 2
- Est. cost
- $5
Ingredients
For 2 servings
Bakery
- corn tortilla6 piece
Cans & jars
- black beans1 can
Frozen
- corn kernels½ cup
Dairy & eggs
- fresh mozzarella4 oz
Produce
- avocado1 piece
- lime1 piece
- cilantro2 tbsp
- red onion¼ piece
Spices
- chili powder1 tsp
- cumin½ tsp
Pantry & grains
- olive oil1 tbsp
Method
- 1
Drain and rinse the black beans, then mash half of them in a bowl with chili powder, cumin and a pinch of salt.
- 2
Stir in the remaining whole beans, corn, and finely diced red onion.
- 3
Slice the mozzarella thinly. Dice the avocado and toss with lime juice, cilantro and a pinch of salt.
- 4
Heat a skillet over medium heat with a little oil. Warm 2 tortillas per batch, overlapping them slightly to form a larger round.
- 5
Top half of each tortilla with bean mixture and cheese, then fold. Cook 2-3 minutes per side until crisp and the cheese melts.
- 6
Repeat for the remaining tortillas, then serve with the avocado salsa.
Kitchen note
Use leftover rotisserie chicken in the filling for extra protein, or keep the avocado salsa separate for picky eaters.Approximate per serving: 560 calories, 24g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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