Valleybrink Road | Recipes | Avocado And Black Bean Quesadillas | Makes 1 quesadilla 2 tortillas (brown rice, corn, or flour) 3 slices of cheddar cheese (I used a goat cheddar) 1/2 an avocado, pit and skin removed and the flesh thinly sliced 2 tablespoons organic black beans 1 tablespoon salsa verde o.

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Avocado And Black Bean Quesadillas
Steps
1
2
Description

I love quesadillas. In this version, I used gluten-free brown rice tortillas and filled them with goat cheddar cheese slices, avocado, cilantro, black beans, and a little salsa verde. Cook until melted through and crisp. Top with pico de gallo, guacamole, or the salsa of your choice!

 

Get Started
Step 1

In a heavy bottomed skillet over medium heat, melt 1/2 tablespoon butter. Place the bottom tortilla in the pan. Top with slices of cheese, avocado, black beans, cilantro and salsa verde. Top with the second tortilla. Cook until golden and the cheese has started to melt. Flip and cook on the other side until golden and melted through.

Next Step
2
Step 2

Cut quesadilla into 6 pieces and top with salsa, guacamole, sour cream or all three! 

Done!
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Ingredients
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 Makes 1 quesadilla

  • 2 tortillas (brown rice, corn, or flour)
  • 3 slices of cheddar cheese (I used a goat cheddar)
  • 1/2 an avocado, pit and skin removed and the flesh thinly sliced
  • 2 tablespoons organic black beans
  • 1 tablespoon salsa verde of your choice
  • 4 sprigs cilantro, leaves removed and stems discarded
  • 1/2 tablespoon unsalted organic butter
  • pico de gallo with avocado (optional)
  • guacamole (optional)
  • sour cream (optional)