Black Bean Quesadilla with Creamy Avocado Sauce

Anyone else here have an unhealthy obsession with burritos, tacos, and quesadillas? Okay, great. We're on the same page then. 

I love Mexican-style foods. Like when I look at a Mexican restaurant menu, I want to check an "all of the above box." Which I'm sure you know isn't actually a thing, but it should be. 


Here's the issue with my love for these meals: I'm not so on top of making them at home. It just seems easier to run out and pick it up somewhere. But that usually leads to eating less-than-healthy. Because you don't know FOR SURE what's in the tortilla, salsa, guac, etc. 

So here I am, starting to cook my own Mexican faves! I've been loving this black bean quesadilla for lunch! It's so simple (the filling is only 4 ingredients!) and you can whip it up in no time, especially after you've made it once. 


Also, I've been obsessed with this creamy avocado sauce. It's spicy, zesty, and I like to make mine a little salty! It's obviously delicious with this quesadilla, but it also goes well in that end-of-the-week-leftover-stirfry (that you secretly look forward to). 

Let me know what you guys think! xoxo - cort

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Black Bean Quesadilla with Creamy Avocado Sauce
  • 4 whole wheat flour tortillas
  • 2 tablespoons coconut oil
  • 2 green bell peppers, sliced
  • 1/2 purple onion, sliced
  • 1 can black beans, drained and rinsed
  • 1/2 cup non-dairy cheese of your choice (I like Daiya brand), shredded
  • 1 avocado
  • 1 jalapeno, sliced into large chunks
  • 1 tablespoon fresh cilantro
  • 1/2 lemon juice of,
  • 2 tablespoon olive oil
  • to taste salt and pepper
1. In a medium skillet, heat 1 tablespoon of oil over high heat. Add the peppers and onion. Sauté for 3-5 minutes until the veggies are tender and slightly browned. (Think fajita style). Remove from heat. 2. In a separate skillet, heat 1/2 tablespoon of oil over medium heat. Add one tortilla to the skillet. Layer the ingredients starting with the black beans (you can mash them into the tortilla using your spatula to help the quesadilla stick together), then peppers and onions, cheese, and finally the second tortilla. Cook for 2-3 minutes on each side until the tortillas are golden. Repeat for each quesadilla. CREAMY AVOCADO SAUCE:1. Add the avocado, jalapeño, cilantro, lemon juice, and olive oil to a food processor and pulse until smooth. Add salt and pepper to taste.