Bush’s Black Chili Bean and Avocado Quesadillas

  • Author: Aggies Kitchen
  • Yield: 12 quesadillas 1x
  • Category: Vegetarian
  • Method: Skillet
  • Cuisine: Mexican


  • 12 corn tortillas
  • 1 can Bush’s Black Chili Beans, drained (not rinsed)
  • 2 cups shredded Mexican blend cheese
  • 3 green onions, chopped
  • 1/2 cup chopped cilantro
  • 1 avocado, diced


  1. In a large nonstick skillet, over medium heat, place 3 corn tortillas.
  2. On each tortilla add small amount of cheese, 1 tablespoon black chili beans, a pinch of green onion and cilantro, and a bit more cheese. No need to add a lot of cheese, onion and cilantro, about a tablespoon each.
  3. Once filling is added, carefully fold tortillas to make a quesadilla. Let cook on bottom side about 1 more minute, then gently flip over to brown other side.
  4. When both sides of tortillas are nicely browned and you can see the cheese is melted, your quesadillas are ready. Should only take a couple of minutes on each side.
  5. Carefully slide your quesadillas out onto a plate and start the next batch.

Keywords: quesadilla, avocado, black bean, vegetarian