Spicy Bean and Cheese Quesadillas with Avocado Salsa
Deliciously cheesy and spicy quesadillas served with a fresh avocado salsa for a perfect flavor combination.
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Ingredients
Yields 4 servings
- (1 can) black beans, drained and rinsed
- (1 cup) shredded cheddar cheese
- (1 cup) shredded Monterey Jack cheese
- (1) jalapeño pepper, finely chopped
- (1 tsp) ground cumin
- (1 tsp) smoked paprika
- (4) large flour tortillas
- (1 tbsp) olive oil
- (2) ripe avocados, diced
- (1) small red onion, finely chopped
- (1/2 cups) cherry tomatoes, halved
- (1 tbsp) lime juice
- (1/4 cups) fresh cilantro, chopped
- (1/2 tsp) salt
- (1/4 tsp) black pepper
Instructions
- 1
In a mixing bowl, combine the (1 can) black beans, (1 cup) cheddar cheese, (1 cup) Monterey Jack cheese, (1) finely chopped jalapeño, (1 tsp) ground cumin, and (1 tsp) smoked paprika. Stir until everything is well mixed.
- 2
Heat a large skillet over medium heat and add (1 tbsp) olive oil. Once hot, place one of the (4) tortillas in the skillet.
- 3
Spread a quarter of the bean and cheese mixture over half of the tortilla. Fold the tortilla in half, covering the filling.
- 4
Cook the quesadilla for about 3-4 minutes on each side, or until golden brown and the cheese has melted. Repeat this process with the remaining tortillas and filling.
- 5
Meanwhile, prepare the avocado salsa by combining (2) diced avocados, (1) finely chopped red onion, (1/2 cup) halved cherry tomatoes, (1 tbsp) lime juice, (1/4 cup) chopped cilantro, (1/2 tsp) salt, and (1/4 tsp) black pepper in a bowl. Toss gently to combine.
- 6
Cut each quesadilla into wedges and serve with the avocado salsa on the side.
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