Bush’s Black Chili Bean and Avocado Quesadillas
Black Chili Bean and Avocado Quesadillas are a great game day snack or meatless school night meal. Just a few ingredients and quick to make!
This post is sponsored by Bush’s Beans.
Are you a corn or flour tortilla person? I have always been more of a (whole wheat) flour tortilla person, until my friend Liz got me hooked on corn tortillas. Friends who are food lovers (like you) tend to get you hooked on stuff like that. Ever since I got to peek inside her fridge earlier this year I pretty much have the same big bag of corn tortillas in my fridge at all times. I use them for so many dishes now like these Turkey and Spinach Tostadas that my family loves and these Black Bean and Egg Tostadas that make breakfast a little more interesting.
Corn tortillas are my jam.
You know who else likes them? My little man. An easy peasy lunch for him is a quick cheese quesadilla with a side of black beans. And diced avocado. He gobbles it all up.
With all the little cheese quesadillas I’ve been making for him at lunch lately, I got a little creative and made a version more suited for me. Though I have a feeling he would love them too.
How do you make bean and avocado quesadillas?
Easy – get your ingredients in order and get to work!
- In a large nonstick skillet, over medium heat, place 3 corn tortillas.
- 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.
- 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.
- 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.
- Carefully slide your quesadillas out onto a plate and start the next batch.
For these quesadillas, I used a can of Black Chili Beans from Bush’s newest line of chili beans. These are such a wonderful substitution for dishes you would use black beans in but without having to season them yourself. They add extra flavor and work really well in chili, but also make a great seasoned filling for enchiladas, tacos and burritos.
Or quesadillas.
Of course you can use regular black beans in this recipe, up to you!
A plate of these Black Chili Bean and Avocado Quesadillas would be perfect for game day snacking! Serve with this Mexican Wild Rice recipe for a healthy meatless school night meal.
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Ingredients
- 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
Instructions
- In a large nonstick skillet, over medium heat, place 3 corn tortillas.
- 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.
- 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.
- 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.
- Carefully slide your quesadillas out onto a plate and start the next batch.
More recipes using Bush’s new chili beans:
5-Ingredient Beef Chili from Reluctant Entertainer
White Chili Bean Queso Dip from Tidy Mom
White Chicken Chili from Bush’s Beans
(Disclosure: This post is sponsored by Bush’s Beans. I have been creating and sharing recipes using Bush’s Beans for years, but as always my opinions are my own.)
- Follow Aggie’s Kitchen’s board Bean Love – {Anything and Everything Bean} on Pinterest.
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