Ingredients:

  • 15 oz low-sodium black beans, drained and rinsed
  • 1 cup sweet corn
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.25 cup fresh cilantro, chopped
  • 4 large 10-inch whole wheat tortillas
  • 1.5 cups shredded Monterey Jack cheese
  • 1 tbsp avocado oil
  • 1 large ripe avocado, sliced
  • 1 medium lime, cut into wedges

Instructions:

  1. In a medium bowl, combine the drained 15 oz black beans, 1 cup sweet corn, 1 tsp cumin, 1 tsp smoked paprika, 0.5 tsp garlic powder, and 0.25 cup cilantro. Use a fork to mash about a third of the beans into a thick paste.
  2. Lay out the 4 large tortillas on a clean surface. Sprinkle about 2 tablespoons of Monterey Jack cheese over one half of each tortilla. Note: This acts as the first layer of glue to hold the tortilla to the filling.
  3. Spread the bean and corn mixture evenly over the cheese covered half of the tortillas. Top the mixture with the remaining cheese, then fold the empty half over to create a half moon shape.
  4. Heat the 1 tbsp avocado oil in a large skillet over medium heat until the oil shimmers and flows easily.
  5. Place one or two quesadillas in the pan, depending on size. Note: Don't overcrowd or they will steam instead of crisping.
  6. Cook for 3 minutes until the bottom is golden brown and smells toasted.
  7. Flip carefully using a wide spatula, supporting the folded edge.
  8. Press down lightly with the spatula to ensure the cheese is making contact with the pan's heat.
  9. Sear the second side for 2 minutes until the cheese is visibly oozing and the shell is firm.
  10. Transfer to a cutting board and let it rest for 1 minute. Note: This lets the cheese set so the filling doesn't slide out when sliced.
  11. Slice into three wedges using a sharp knife or a pizza cutter.
  12. Top each serving with slices from the large avocado.
  13. Squeeze fresh lime juice over the avocado and quesadilla right before serving.