We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion, jalapeño, and pepper in olive oil over medium heat until softened and fragrant.
Add tomato purée and black beans, and cook for 2 minutes longer until heated through.
Remove from heat and set aside.
Mash avocado with a fork in a separate bowl.
Add lime juice and coriander to the avocado and stir to combine.
Spread half the avocado mixture onto one wrap, add half the black bean mixture, and top with half the cheese.
Lay another wrap on top.
Heat the quesadilla in a frying pan over medium heat for a couple of minutes on each side until the wraps have browned and the cheese has melted.
Repeat the last three steps to make the second quesadilla.
Cut into quarters, serve, and enjoy.
Want to keep this recipe for later? We can email it to you!
For a spicier kick, leave the seeds in the jalapeño.
Use a non-stick pan to prevent the quesadillas from sticking.
Can I use a different type of cheese?
Yes, you can substitute cheddar with mozzarella or Monterey Jack for a different flavor.
How can I make this recipe vegan?
Use a vegan cheese alternative and ensure the wraps are vegan-friendly.
Can I prepare the filling in advance?
Yes, you can prepare the filling a day in advance and store it in the refrigerator.
What can I serve with these quesadillas?
Serve with salsa, sour cream, or guacamole for added flavor.
How do I store leftover quesadillas?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven before serving.
