Quesadillas con Frijoles Negros y Guacamole
These quesadillas are crisp on the outside and packed with gooey melted cheese, warmly spiced black beans, and a fresh kick of jalapeno. A quick, creamy guacamole adds cool richness and bright lime flavor, making the dish feel complete with very little effort.
Ingredients
Relleno de quesadillas
- 4 medium (about 200 g total)flour tortillas
- 160 gcooked black beans, drained
- 160 gmozzarella, grated
- 1 small (about 15 g)jalapeno, finely sliced
- 10 gfresh cilantro, roughly chopped
- 1/2 tspground cumin
- 1/4 tspfine salt
- 1/8 tspblack pepper
- 10 mlolive oil
Guacamole rapido
- 1 medium (about 150 g flesh)ripe avocado
- 1 wholelime
- 1/4 tspfine salt
- 5 gfresh cilantro, finely chopped
Instructions
- 1
Halve the lime. Scoop the avocado into a bowl. Add the juice of half the lime, the salt, and cilantro, then mash with a fork until mostly smooth but still a little chunky. Set aside; the lime helps keep it green.
- 2
In another bowl, lightly crush the black beans with the cumin, salt, black pepper, and 1 teaspoon of the olive oil. Leave some beans whole for texture. Stir in the chopped cilantro and half of the jalapeno.
- 3
Lay out the tortillas. Spread the bean mixture over 2 tortillas, leaving a 1 cm border. Top with the mozzarella and the remaining jalapeno, then close with the other 2 tortillas and press gently so the filling stays in place.
- 4
Heat a large frying pan over medium heat. Add the remaining olive oil. Cook the quesadillas one at a time or together if they fit, for 2-3 minutes per side, until the tortillas are golden and crisp and the cheese is fully melted. Press lightly with a spatula for even browning; lower the heat if the tortilla colors before the cheese melts.
- 5
Transfer to a board and rest for 1 minute so the filling settles. Cut each quesadilla into wedges. Serve immediately with the guacamole and the remaining lime half for squeezing over.
Nutrition per serving
Notes
- •For extra crispness, cook in a dry nonstick pan and brush the outside of the tortillas very lightly with the oil instead of adding it all to the pan.
- •If you prefer more heat, keep the jalapeno seeds in; for a milder result, remove them.
- •Mozzarella melts well and keeps this beginner-friendly, though Oaxaca or Monterey Jack would be more traditional if available.
- •A spoonful of salsa or chopped tomato is nice on the side, but leaving it out helps keep the quesadillas crisp.
Background
Quesadillas are a beloved staple of Mexican cooking, traditionally built around tortillas and melted cheese, with countless regional variations and fillings. Beans are a common and practical addition, reflecting the everyday pairing of legumes and tortillas across Mexico. Guacamole, made from avocado, lime, and herbs, is another classic accompaniment with deep roots in Mexican culinary history.
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