Gluten-Free Black Bean & Avocado Quesadillas

Gluten-Free Black Bean & Avocado Quesadillas with tomato salsa & sour cream
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. I often add a little salsa inside them as well but given that in this recipe we’ve got seasoned black beans and fresh avocado it can easily get over-filled LOL!

Another great thing about these Gluten-Free Black Bean & Avocado Quesadillas is that they can be eaten for breakfast, lunch, or dinner. I know, because I’ve done that and find them equally satisfying, regardless of the time of day. 😁

Buy Store Bought Gluten-Free Tortillas or Make Your Own:

My wife Vicki and I decided to purchase store-bought Gluten-Free Tortillas and they proved to be excellent. However, if you prefer to make your own, there are a number of recipes online and I found this one from fellow blogger Mary Younkin that you might like from her blog Barefeet in the KitchenThe Best Gluten-Free Flour Tortillas.

If you have the time and like to experiment in the kitchen, you can also try making some Gluten-Free Tortillas using Americas Test Kitchen all-purpose GF Flour–click here. We’ve used this recipe in a variety of different Gluten-Free recipes and found it quite good.

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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
Ingredients Prepared For Quesadilla on a cutting board
Ingredients Prepared For Quesadilla

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INSTRUCTIONS:

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  • 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.

Black Beans, Avocado, and Taco Seasoning being added Shredded Cheese added over top of filling

  • 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. 
Quesadilla Flipped in Skillet Pressed Down With Spatula
Quesadilla Flipped in Skillet
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  • 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.
Quesadilla on cutting board ready to be cut into wedges
Quesadilla on cutting board

 

  • Slice quesadilla into 4 wedges.
  • Plate 2 wedges per serving with the salsa and sour cream on the side.
Quesadilla Served with Tomato Salsa, Sour Cream, and Sriracha on a plate
Quesadilla Served with Tomato Salsa, Sour Cream, and Sriracha

Note:

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.

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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

  • Author: Bill Wilkat

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.

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Bill’s Best Guacamole

Fresh Avocados for Bill's best guacamole on the counter
Fresh Avocados For Bill’s Best Guacamole Oct. 2018

Bill’s Best Guacamole Recipe:

So, why Bill’s Best Guacamole Recipe? Well, for starters, I’m Bill and I love avocados prepared in all sorts of ways LOL! I came up with this recipe looking to make it with classic ingredients and making it the tastiest and healthiest way I could.

Avocados are such superb food. They go great in a salad, with a fried egg, in a taco or my favourite: fajitas!  Avocados are also a super healthy fruit and one of the few foods we eat (like bananas and grapefruit), that contain selenium (a powerful antioxidant that helps defend the body against illness, such as heart disease and cancer).  And it contains heart-healthy monounsaturated fat—the good stuff.  Free of sugar, bad cholesterol and sodium—one of natures’ perfect foods—how wonderful is that?

But of course, one of the best ways to eat them is prepared as Guacamole. Many versions of this famed Mexican specialty are out there and often the simplest ones are the best, and while I like them all, I also love certain flavours that marry beautifully with avocados including onions, cumin and cilantro.  So over the years, I’ve made a lot of Guacamole and nowadays I normally make it without a recipe but today I thought I’d write it up and share it.

Guacamole is fantastic and often served as an appetizer with tortilla corn chips which is also a super snack on a lazy afternoon, or while watching a sports event and enjoying a cold beer.  I often have it on toast or rye crisps with a slice of cheese (or cream cheese) and a few drops of Sriracha—I also do this with fresh slices of avocado, (see pic below), which is equally delicious.

Avocado slices on Rye Crisps with Cream Cheese

Cilantro: If you really don’t like cilantro, leave it out. But I’d like to point out that the first time I tasted cilantro, I did not like it at all!  However, I gradually came to appreciate its’ flavour by using small amounts of it and I soon learned that that is the key to using it–and discovering the wonderful flavour it imparts in certain recipes (like Guacamole).  So I encourage you to do likewise and you may soon discover the subtle benefits of it on your palate. 😀

Ingredients:

  • 2 small avocados; each weighing about 130 g (4.5 ounces)
  • 15 g (1 tbsp) minced onion
  • 15 g (1 tbsp) of lime juice
  • 4 g (1 tsp heaped) fresh chopped cilantro
  • 2 g (1/2 tsp heaped) cumin powder
  • Sriracha to taste
  • Pinch of salt to taste
Avocados, chopped onion, cumin, clilantro, lime juice, & Sriracha
Avocados, chopped onion, cumin, cilantro, lime juice, & Sriracha

Directions:

  • Slice avocados into halves lengthwise, remove the pit from each one and scoop out the flesh using a tablespoon.  Or, you can opt to cut the flesh into cubes while, still in the skins, and then scoop it out.
  • Chop and dice the avocados and add to a serving bowl together with the other ingredients.
  • Mash with a fork to desired consistency and serve.
Bill's Best Guacamole in a bowl
Bill’s Best Guacamole

Note: For a smoother creamier Guacamole, you can add a tablespoon of mayonnaise, or use a small food processor to blend it.  However, I find it more enjoyable when it’s roughly mashed and left a little bit on the chunky side.

Guacamole also freezes really well if you’d like to keep some handy. Simple scoop it into small freezer bags, lay it flat to freeze, and then later you can easily vacuüm seal it as well to reduce the chance of freezer burn.  I’ve done this up to 2 weeks without vacuüm sealing and it was just like freshly made when I thawed it.  Thaw in the refrigerator overnight when desired.

We generally get Mexican avocados in our local supermarkets, and they are an excellent bargain when you buy a bag of them.  I find they keep quite long in the produce drawer of our refrigerator and when I know I’m going to use some, I’ll pull them out and leave them on the counter for 2 to 3 days to ripen.  I’ve tried so-called tricks to ripen them faster and none of them has yielded satisfactory results so if you want to speed up the process, I suggest you forget about it and just be patient and let time do it for you LOL!

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Bill’s Best Guacamole by Bill Wilkat Oct. 8, 2018

Bill’s Best Guacomole–Lucious, fresh and not too spicy!

  • Author: Bill Wilkat

Ingredients

  • 2 small avocados; each weighing about 130 g (4.5 ounces)
  • 15 g (1 tbsp) minced onion
  • 15 g (1 tbsp) of lime juice
  • 4 g (1 tsp heaped) fresh chopped cilantro
  • 2 g (1/2 tsp heaped) cumin powder
  • Sriracha to taste
  • Pinch of salt to taste

Instructions

  • Slice avocados into halves lengthwise, remove pit from each one, and scoop out the flesh using a tablespoon.  Or, you can opt to cut the flesh into cubes while, still in the skins, and then scoop it out.
  • Chop and dice the avocados and add to a serving bowl together with the other ingredients.
  • Mash with a fork to desired consistency and serve.

Notes

  • For a smoother creamier Guacamole, you can add a tablespoon of mayonnaise, or use a small food processor to blend it.  However, I find it more enjoyable when it’s roughly mashed and left a little bit on the chunky side.
  • Guacamole also freezes really well if you’d like to keep some handy. Simple scoop it into small freezer bags, lay it flat to freeze, and then later you can easily vacuüm seal it as well to reduce the chance of freezer burn.  I’ve done this up to 2 weeks without vacuüm sealing and it was just like freshly made when I thawed it.  Thaw in the refrigerator overnight when desired.
  • We generally get Mexican avocados in our local supermarkets, and they are an excellent bargain when you buy a bag of them.  I find they keep quite long in the produce drawer of our refrigerator and when I know I’m going to use some, I’ll pull them out and leave them on the counter for 2 to 3 days to ripen.  I’ve tried so-called tricks to ripen them faster and none of them have yielded satisfactory results so if you want to speed up the process, I suggest you forget about it and just be patient and let time do it for you LOL!

Keywords: Guacamole

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