Gluten-Free Black Bean & Avocado Quesadillas
Gluten-Free Black Bean & Avocado Quesadillas are a vegetarian dish but if you like, feel free to add some shredded cooked chicken breast meat. It’s one of the things I love about quesadillas–they can be freely changed up to suit your tastes.
Makes 2 servings
Ingredients
- 1 tbsp Olive oil
- 2 Gluten-Free tortillas
- 1/2 avocado, thinly sliced
- 1 cup cooked and well-drained seasoned black beans
- 2 tsp low sodium taco seasoning
- 3/4 cup shredded Mozzarella cheese
- Tomato salsa and sour cream, (or yoghurt), for serving
Instructions
- Add the Olive oil to a large non-stick skillet on medium-low heat.
- Place one tortilla into the heated skillet.
- Spread the black beans over the tortilla, add the avocado slices, sprinkle over the taco seasoning and top evenly with the shredded cheese.
- Top with the second tortilla and using a spatula press down gently to seal; creating the quesadilla.
- Fry for 3-5 minutes, or until the underside of the quesadilla has browned.
- Flip the quesadilla, and cook for 3-5 minutes longer until nicely browned on the underside.
- Slide the quesadilla out of the skillet onto a cutting board and rest for a few minutes to cool.
- Slice quesadilla into 4 wedges.
- Plate 2 wedges per serving with the salsa and sour cream on the side.
Notes
For Seasoned Black Beans, see Better Homes and Gardens Recipe at this link, or, use store-bought if you can find one. We didn’t use the optional ingredients or the hot sauce in the bean recipe, preferring instead to allow individuals to add it later if desired.
