Black Bean & Avocado Quesadilla

Craving Mexican food, but want it without all the fat? Try me healthier black bean quesadilla! It’s stuffed with avocado for a satisfying and quick meal.
Course Dinner, Vegetarian
Cuisine Mexcian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 quesadillas


  • 4 whole wheat tortillas
  • 1 15 oz can black beans drained and rinsed
  • 1 cup 2% Mexican Cheese
  • 1 avocado sliced
  • 1 lime
  • Serve with Easy Homemade Salsa & Greek Yogurt
  • Optional: 1/2 teaspoon olive oil


  1. If you don't have a really good nonstick pan, spread a very thin layer of olive oil on the outside of each tortilla. If you have a good nonstick you can skip that step.
  2. Heat your pan to medium-low heat and place one tortilla olive oil side down in the pan.
  3. Layer half the cheese, black beans, avocado and then the rest of the cheese on top of the tortilla. Squeeze a quarter of the lime on top of the beans and avocado.
  4. Place the second tortilla oil side up on top of the stack.
  5. Cook 3-5 minutes on each side or until brown.
  6. Serve hot and garnish with the rest of the lime.

Recipe Notes