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Chipotle Black Bean and Avocado Quesadillas
4
Steps
- 1. Finely mince 1 garlic clove. Juice 2 limes.
- 2. In a small bowl, combine the garlic and lime juice with 2 tablespoons tahini, 2 tablespoons Mexican hot sauce, 2 tablespoons olive oil, ½ to 1 teaspoon adobo sauce (depending on spice tolerance), ½ teaspoon cumin, and ¼ teaspoon salt. If the sauce is thick, stir in a very small amount of water until the desired consistency is reached.
- 3. Drain and rinse the black beans. In a small bowl, stir them together with ¼ teaspoon cumin, ½ tablespoon olive oil, and ¼ teaspoon kosher salt.
- 4. Remove the pit and peel from the avocados, and slice them thinly.
- 5. For each quesadilla, place a tortilla on a plate and evenly spread with cheese, black beans, corn, avocado slices, chipotle sauce, then additional cheese.
- 6. Heat a large non-stick skillet over medium heat for a few minutes. Place the loaded tortilla on the griddle and add another tortilla on top. Cook until browned, then flip and cook until browned on the other side, a few minutes per side.
- 7. Remove the tortilla and cut into wedges with a pizza cutter. If making several quesadillas at once, keep them warm in a 300°F oven until ready to serve. Serve garnished with chopped cilantro and additional chipotle sauce.
Originally published at Acouplecooks.com. Reproduced for personal collection.
