Black Bean and Corn Quesadillas with Avocado Crema

A quick and flavorful Mexican lunch featuring cheesy quesadillas filled with black beans, corn, and a hint of spice, topped with a creamy avocado sauce.

Prep Time

15 minutes

Total Time

35 minutes

Calories

645 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.86/serving

Season:

☀️ Summer

Meal Type:

Lunch

Cuisine:

Mexican•Mediterranean

Main Ingredient:

Cooking Style:

Occasion:

Mood:

Ingredients

Servings

1can (15oz)Black Beans(Rinsed and drained)

£0.80

1cupCorn(Frozen or canned (drained))

£0.60

0.3cupRed Onion(Finely diced)

£0.15

0.5Jalapeño(Seeded and minced (optional, adjust to taste))

£0.20

0.5teaspoonCumin

£0.05

0.3teaspoonChili Powder

£0.03

To TasteSalt

£0.01

To TastePepper

£0.02

2cupsShredded Cheddar Cheese(Or Monterey Jack)

£2.50

8Flour Tortillas(6-8 inch)

£1.20

1Avocado(Ripe)

£1.00

0.3cupSour Cream or Greek Yogurt

£0.35

1tablespoonLime Juice(Freshly squeezed)

£0.10

2tablespoonsCilantro(Chopped)

£0.30

1tablespoonOlive Oil

£0.15

Total Cost

£7.46

£1.86 per serving

Instructions

1.
In a medium bowl, combine black beans, corn, red onion, jalapeño (if using), cumin, chili powder, salt, and pepper. Mix well.
2.
In a blender or food processor, combine avocado, sour cream (or Greek yogurt), lime juice, cilantro, salt, and pepper. Blend until smooth and creamy. Add a tablespoon of water if needed to reach desired consistency. Set aside.
3.
Heat a large skillet over medium heat. Brush lightly with olive oil.
4.
Place one tortilla in the skillet. Sprinkle with cheese, then top with a generous amount of the black bean mixture. Sprinkle with more cheese.
5.
Place another tortilla on top. Cook for 2-3 minutes per side, or until golden brown and the cheese is melted and gooey.
6.
Remove from skillet and repeat with remaining tortillas and filling.
7.
Cut each quesadilla into wedges and serve immediately with the avocado crema.
8.
Optional: Top with additional cilantro, salsa, or hot sauce.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (320g)

645 kcal / 2698 kJ

Carbs

58g

22% of RDA

Fat

35g

50% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

7 g

8% of RDA

Sodium

780 mg

34% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

Add other vegetables to the filling such as bell peppers or zucchini.

For a spicier quesadilla, add a pinch of cayenne pepper to the black bean mixture.

If you don't have a blender, you can mash the avocado with a fork and stir in the remaining ingredients for a chunkier crema.

The avocado crema can be made ahead of time and stored in the refrigerator for up to 2 days.

Cooking Equipment

Large Skillet

Blender or Food Processor

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Let AI create complementary recipes to complete your meal

Share recipe

Loading recipe...