Chipotle Black Bean and Avocado Quesadilla | @naturallyella

Chipotle Black Bean and Avocado Quesadilla

  • Author: Erin Alderson
  • Yield: 2 to 4 servings 1x



  • 1 cup black beans with cooking liquid
  • 1 garlic clove, minced
  • 1 teaspoon chipotle chili powder
  • 1/4 teaspoon sea salt
  • 2 tablespoons lime juice
  • 1 ripe avocado
  • 2 tablespoons minced cilantro
  • 1 tablespoon lime juice
  • 4 whole wheat flour tortillas, 10 inches across
  • Olive oil, for brushing
  • 3 to 4 ounces shredded sharp cheddar


  1. In a skillet, combine black beans and liquid with the garlic, chipotle powder, sea salt and lime juice. Heat over medium-low and cook until the majority of liquid has been absorbed, 6 to 8 minutes.
  2. Meanwhile, scoop the avocado from its shell and place it in a bowl. Add the minced cilantro and lime juice; mash with a fork until avocado is in small chunks.
  3. Preheat a griddle or large, flat skillet over low heat. Brush one side of a tortilla with olive oil and place it oil-side down on a plate or other clean surface. Sprinkle with 1/4 of the cheese, followed by 1/2 the black beans, 1/2 the avocado mixture, and finish with another layer of cheese. Place another tortilla on top and brush the top side with olive oil. Repeat with remaining ingredients to make a second quesadilla.
  4. Cook the quesadilla over low heat, flipping once, about 4 to 5 minutes. The tortilla should be browning and crisp and the cheese should be melting. Repeat with second quesadilla. Cut into wedges to serve.