Hearty & Easy Black Chili Bean and Avocado Quesadillas: Your Go-To Vegetarian Meal
Black Chili Bean and Avocado Quesadillas offer a delightful combination of flavors and textures, making them an excellent choice for a vibrant game day snack or a wholesome, meatless weeknight dinner. Crafted with just a few simple ingredients, these quesadillas are incredibly quick to prepare, perfect for busy schedules without compromising on taste or nutrition.
This post is sponsored by Bush’s Beans, a brand committed to bringing quality ingredients to your kitchen.
When it comes to crafting the perfect quesadilla, a foundational question often arises: are you a corn or flour tortilla enthusiast? For years, I firmly stood in the whole wheat flour tortilla camp, appreciating their soft texture and versatility. That was until my dear friend Liz, a true culinary inspiration and fellow food lover, introduced me to the wonderful world of corn tortillas. It’s amazing how friends with a shared passion for food can open your eyes (and taste buds!) to new favorites.
Ever since I had the pleasure of peeking inside her fridge earlier this year, a large bag of corn tortillas has become a permanent resident in my own refrigerator. They’ve transformed from an occasional ingredient to a pantry staple, now forming the base of countless dishes that my family adores. From savory Turkey and Spinach Tostadas that vanish from the plate in minutes, to exciting Black Bean and Egg Tostadas that elevate our breakfast routine, corn tortillas have truly become “my jam.” Their distinct flavor and slightly chewy texture bring an authentic touch to any Mexican-inspired dish, and they hold up beautifully under a variety of fillings, making them ideal for everything from a simple snack to a robust meal.
And it’s not just me who’s fallen for them. My little man, with his discerning palate, is also a huge fan. His go-to easy-peasy lunch often consists of a simple cheese quesadilla, complemented by a side of black beans and generously diced avocado. He absolutely gobbles it all up, proving that sometimes, the simplest meals are the most satisfying for young eaters. This ritual of making basic cheese quesadillas for him sparked an idea: why not create a more sophisticated, flavor-packed version that caters to adult tastes, while still being simple enough for weeknight ease?
That’s how these delightful Black Chili Bean and Avocado Quesadillas were born. While I initially designed them for myself, I have a strong feeling my son would be just as eager to devour them. They take the basic concept of a cheese quesadilla and elevate it with robust flavors and creamy textures, making them a fantastic option for a quick, wholesome, and incredibly satisfying meal for the whole family.
Crafting Your Delicious Bean and Avocado Quesadillas: A Simple Guide
Making these flavorful quesadillas is surprisingly straightforward. With your ingredients prepped and ready, you’ll be enjoying a delicious meal in minutes. The key is to work efficiently and keep an eye on the cooking process to achieve that perfect golden-brown crispness.
Here’s a quick overview of the method. For detailed instructions and ingredient quantities, please refer to the recipe card below:
- Begin by preheating a large nonstick skillet over medium heat. This ensures an even cook and prevents sticking.
- Place a few corn tortillas (typically 3 at a time, depending on your skillet size) onto the warm surface.
- Generously layer each tortilla with a small amount of shredded cheese, followed by a spoonful of black chili beans, a sprinkle of fresh green onion, and a pinch of vibrant cilantro. Top with a bit more cheese to help bind the fillings. Remember, you don’t need excessive amounts – about a tablespoon of each filling is usually sufficient.
- Once the fillings are arranged, carefully fold each tortilla in half to form a quesadilla shape. Allow it to cook for about a minute on one side until lightly browned.
- Gently flip the quesadillas to brown the other side. This usually takes another minute or two per side.
- Your quesadillas are ready when both sides are golden and crispy, and the cheese is beautifully melted and gooey.
- Carefully transfer the cooked quesadillas to a plate and repeat the process with the remaining tortillas and filling.
For these particular quesadillas, I opted for a can of Black Chili Beans from Bush’s newest line of chili beans. These beans are an absolute game-changer! They offer a remarkable convenience because they come pre-seasoned with a rich blend of spices, including chili powder, cumin, garlic, and onion. This means you get all the deep, savory flavor without the extra step of seasoning plain black beans yourself. It’s a wonderful shortcut that doesn’t compromise on taste, making meal prep faster and simpler. While they excel in traditional chili recipes, their robust flavor profile also makes them an outstanding, seasoned filling for a variety of Mexican-inspired dishes like enchiladas, tacos, and burritos.
Or, as you’ve seen, they are absolutely perfect for these quesadillas! The depth of flavor they bring transforms a simple bean and cheese quesadilla into something truly special. Of course, if you prefer, you can certainly use regular black beans in this recipe. Just be sure to season them well with your favorite Mexican spices to achieve a similar vibrant flavor profile. A little chili powder, cumin, garlic powder, and a dash of smoked paprika can go a long way in making plain black beans shine.
A generous plate of these Black Chili Bean and Avocado Quesadillas would be absolutely perfect for game day snacking. They’re easy to eat, satisfying, and packed with flavor, making them a crowd-pleaser for any gathering. Beyond game day, consider serving them alongside this Mexican Wild Rice recipe for a hearty and healthy meatless school night meal. The combination of the creamy avocado, savory beans, and melted cheese, all encased in a crispy corn tortilla, makes for a balanced and incredibly delicious dish that both adults and children will love. They can also be paired with fresh salsa, a dollop of sour cream or Greek yogurt, or even a simple side salad for a complete and nourishing meal. These quesadillas truly offer versatility and ease, fitting into almost any dining occasion.
Bush’s Black Chili Bean and Avocado Quesadillas
Author: Aggies Kitchen
Yield: 12 quesadillas 1x
Category: Vegetarian, Main Dish, Snack
Method: Skillet, Pan-Fried
Cuisine: Mexican, American
These Black Chili Bean and Avocado Quesadillas are a quick, flavor-packed vegetarian meal or snack. Featuring convenient pre-seasoned Bush’s Black Chili Beans, creamy avocado, and melted cheese in crispy corn tortillas, they’re perfect for game day or a busy weeknight. Simple to make and utterly delicious!
Ingredients
- 12 corn tortillas (6-inch size recommended)
- 1 can (15 oz) Bush’s Black Chili Beans, drained (do not rinse to preserve seasoning)
- 2 cups shredded Mexican blend cheese (or Monterey Jack, cheddar)
- 3 green onions, thinly sliced/chopped
- 1/2 cup fresh cilantro, chopped
- 1 large ripe avocado, diced (or mashed for a creamier texture)
- Optional: Olive oil or cooking spray for the skillet
Instructions
- Prepare Skillet: In a large nonstick skillet, heat a tiny drizzle of olive oil or a spray of cooking spray over medium heat. Arrange 2-3 corn tortillas in a single layer in the skillet, ensuring they don’t overlap too much.
- Add Fillings: On each tortilla, sprinkle a small amount of shredded cheese. Follow with approximately 1 tablespoon of the drained Bush’s Black Chili Beans, a pinch of chopped green onion, and a sprinkle of fresh cilantro. Top with a bit more cheese – this helps melt and hold the quesadilla together.
- Fold and Cook First Side: Carefully fold each tortilla in half to form a crescent-shaped quesadilla. Let them cook on the bottom side for about 1-2 minutes, or until the tortilla starts to crisp and the cheese begins to melt.
- Flip and Finish: Gently flip each quesadilla over to brown the other side. Continue cooking for another 1-2 minutes, or until both sides are golden brown and crispy, and the cheese is fully melted and gooey. The cooking time for each batch should only be a couple of minutes per side.
- Serve and Repeat: Carefully slide the cooked quesadillas out onto a plate. Immediately add the diced avocado to the plate or directly into the warm quesadillas. Serve warm, perhaps with a side of salsa, sour cream, or guacamole. Repeat the process with the remaining tortillas and fillings until all quesadillas are made.
Looking for more innovative and delicious recipes utilizing Bush’s new chili beans? These versatile beans can be the star of many dishes, adding rich flavor and texture. Here are a few more ideas from fellow food enthusiasts:
5-Ingredient Beef Chili from Reluctant Entertainer – A hearty, easy chili that’s perfect for a comforting meal.
White Chili Bean Queso Dip from Tidy Mom – An irresistible dip for gatherings or a satisfying snack.
White Chicken Chili from Bush’s Beans – A classic chili with a lighter, yet equally flavorful, twist.
(Disclosure: This post is sponsored by Bush’s Beans. I have been enthusiastically creating and sharing recipes using Bush’s Beans for many years, a testament to my genuine appreciation for their products. As always, all opinions expressed here are entirely my own and reflect my honest experience.)
- Follow Aggie’s Kitchen’s board Bean Love – {Anything and Everything Bean} on Pinterest.