Black Bean Quesadillas with Minty Avocado Dip
15-minute black bean quesadillas with red pepper, cheese and a minty avocado dip. Quick, easy and packed with smoky Mexican flavour – perfect for a vegetarian weeknight dinner.
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Ingredients
- 400 grams black beans tinned
- 2 red peppers
- 3 spring onions
- ½ teaspoon cumin
- ½ teaspoon oregano
- 1 teaspoon chilli flakes
- 100 grams cheddar grated
- 4 tortilla wraps
- 1 tablespoon olive oil
- 2 avocados
- 5 grams mint leaves fresh
- 1 tablespoon lime juice
- 10 grams pumpkin seeds
Instructions
- Chop the red peppers and spring onions as small as you can, then put into a bowl with the black beans, cumin, oregano, chilli flakes and cheese. Get you hands in there and scrunch into a paste, making sure it’s all well combined and the beans are squashed. Season with salt and pepper.
- Chop the avocados (simply run your knife around the avocado and pull apart, remove the stone and slice the flesh. The skin should peel away easily) and put into a bowl with the chopped mint, lime juice and pumpkin seeds. Use a fork to press and combine into a chunky mix.
- Spread the black bean mixture over 2 of the tortillas. Place the other two tortillas on top, like sandwiches.
- Heat the oil in a frying pan and cook the quesadillas one by one – for about 4 minutes on each side, until beautifully golden. Drain on kitchen paper when they have been cooked.
- Slice and serve with the avocado dip on the side. Enjoy!
Nutrition Facts
Black Bean Quesadillas with Minty Avocado Dip
Amount per Serving
Calories
1109
% Daily Value*
Fat
63
g
97
%
Saturated Fat
17
g
106
%
Trans Fat
0.01
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
31
g
Cholesterol
50
mg
17
%
Sodium
811
mg
35
%
Potassium
2197
mg
63
%
Carbohydrates
107
g
36
%
Fiber
37
g
154
%
Sugar
9
g
10
%
Protein
42
g
84
%
Vitamin A
5134
IU
103
%
Vitamin C
179
mg
217
%
Calcium
566
mg
57
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Variations
- Add extra vegetables: Sweetcorn, courgettes, mushrooms or spinach work beautifully.
- Make it spicier: Add fresh chopped chilli or a drizzle of hot sauce.
- Add meat: Throw in some leftover roast chicken or cooked chorizo for a non-vegetarian version.
- Different cheese: Try feta, Monterey Jack or even crumbled goat’s cheese for a twist.
- Vegan option: Use dairy-free cheese or skip it altogether and add extra mashed beans.
Storage & Reheating
- Fridge: Store leftovers for up to 3 days in an airtight container.
- Reheat: Toast or pan-fry until hot and crisp again. Avoid microwaving – it’ll make them soggy.
- Freezer: Not ideal, as the tortillas lose their texture once thawed.
