A simple and delicious recipe for Easy Cheesy Black Bean Quesadillas with Guacamole made gluten free, vegetarian and delicious with corn tortillas, melted cheese and a spicy yet super flavourful black bean puree.
And today we are getting our Mexican-food-fix on with these Easy Cheesy Black Bean Quesadillas with Guac. We are talking tons of cheese. Tons of spicy black bean puree. Tons of Great Guacamole. All folded up and delivered to you in a gluten free corn tortilla.
It is heaven, I swear. Oooey, gooey, cheesy heaven with black beans and avocados.
Because on a day like today I want nothing else.
Quesadillas are my life right now. And especially my life today.
… Which is kind of weird for me. Usually I don’t get overly festive or take many holidays to heart both here on the blog and in real life. But there is just something about today and about all things Mexican food that has going. Tacos, burritos, guacamole, salsa, you name it and it has been on my mind lots lately. (Like, those Healthy Potato Nachos from yesterday.)
Maybe because the Mexican cuisine is just so delicious and summery and fresh. And maybe my very americanized idea of Mexican food is often so quick and easy to make, which is soooo my style these days. And it also happens to be so easy to make all gluten free, all vegetarian and all very delicious, which is also soooo my style.
Believe it or not, for as many nights a week I crave quesadillas for dinner, and especially around this time of year, this is the first quesadilla recipe to make it onto the blog. And let me tell you, its a good one!
MORE ABOUT THIS CHEESY BLACK BEAN QUESADILLAS RECIPE…
The star of this show, besides all that melty cheese, is the black bean! I was going for a refried-not-so-fried bean thing here. Is that actually what happened… I don’t know. I do know that something magical happened when I warmed some canned (or use cooked) black beans with garlic, red pepper flakes, cumin and salt in a little vegetable stock and then pureed it into a flavour explosion of a quesadilla filling. It’s a little spicy, a little creamy and is the perfect match for tons of melty cheese.
Everything comes together between a crispy toasted corn tortilla. I like using 1 tortilla per quesadilla and folding it into more of a flat taco than using 2 tortillas placed on top of each other. I like having the folded edge. It keeps more of the quesadilla filling in the quesadilla instead of oozing out everywhere when you take a bite. Know what I mean?
Best topped with lots of guacamole. I opt for my great guacamole or some quick version of it most of the time. But if you have a favourite guac, definitely go with that.
IF YOU MAKE THIS RECIPE, LET ME KNOW! COMMENT BELOW AND SHARE A PICTURE ON INSTAGRAM USING THE TAGS #ALWAYSNOURISHED AND @NOURISHINGBLOG. I LOVE TO SEE WHAT YOU’RE COOKING!