Vegetarian Avocado Crema Black Bean Quesadillas with Fresh Pico

Total time40 min

Prep time20 min

Cook time20 min

Vegetarian Avocado Crema Black Bean Quesadillas with Fresh Pico

Golden, crisp flour tortillas are packed with melty Monterey Jack and a smoky, well-seasoned black bean filling that gets its warmth from cumin, chili powder, and smoked paprika. Every bite gets brightened by a cool, tangy avocado crema blended with sour cream, lime, and garlic until silky-smooth, plus a scoop of fresh pico de gallo bursting with diced tomato, jalapeño, and cilantro. The skillet-crisped edges and gooey cheese pull make this the kind of quesadilla that disappears fast off the cutting board. It's an easy weeknight dinner or shareable appetizer that comes together with pantry staples and a hot pan. This one is a natural fit for a vegetarian table, no fuss required, since every component here is built from beans, cheese, avocado, and fresh produce. Serve it hot, sliced into wedges, with extra crema and pico on the side for scooping.

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Ingredients

4 servings

For the pico de gallo

4 roma tomatoes, seeded and finely diced
Fresh Roma Tomato Red Roma Tomato Organic Red Roma Tomato Roma Tomato Sourced For Good Organic Roma Tomato
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½ small white onion, finely diced
1 jalapeño, seeded and finely minced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice
¼ tsp salt

For the avocado crema

2 ripe avocados, pitted and peeled
½ cup sour cream
2 tbsp fresh lime juice
1 small garlic clove, roughly chopped
¼ tsp salt
2 tbsp water

For the quesadillas

1 can (15 oz) black beans, drained and rinsed
1 tsp ground cumin
½ tsp chili powder
½ tsp smoked paprika
¼ tsp salt
4 large flour tortillas (10-inch)
2 cups shredded monterey jack cheese
1 tbsp neutral oil (such as canola oil or vegetable oil)

Instructions

1
Make the pico de gallo: combine the diced tomatoes, white onion, jalapeño, cilantro, lime juice, and salt in a mixing bowl and stir to combine. Taste and adjust salt as needed, then set aside at room temperature while you prepare the rest of the recipe.
2
Make the avocado crema: add the avocado flesh, sour cream, lime juice, garlic, salt, and water to a blender or food processor. Blend until completely smooth and pourable, about 30–45 seconds, scraping down the sides once. The crema should be thick but flow off a spoon. Transfer to a bowl and press a piece of plastic wrap directly against the surface to prevent browning.

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