Shopped with us before?

Nutrition Facts

Instructions

• STEP 1

  Wash and dry tomatoes, jalapeños, and cilantro.

  • 6 tomatoes
  • 3 jalapeño peppers
  • 1 ½ small bunches cilantro

• STEP 2

  Medium dice and transfer tomatoes to a large bowl. Seed, mince, and add ½ of the jalapeños to bowl (save the rest for the quesadilla filling). Halve and pit avocados; scoop out the flesh, medium dice, and add to bowl. Shave cilantro leaves off the stems; discard the stems, mince the leaves, and add ½ to bowl (save the rest for the quesadilla filling). Peel, small dice onions, and add ½ to bowl (save the rest for the quesadilla filling).

  • 3 avocados
  • 1 ½ medium red onion

• STEP 3

  Drizzle ingredients in bowl with olive oil and lime juice; season with salt and pepper. Mix to combine and set aside.

  • 3 tsp extra virgin olive oil
  • juice of 1 ½ limes
  • ¾ tsp salt
  • ⅜ tsp black pepper

• STEP 4

  Heat a skillet over medium heat.

• STEP 5

  Wash, seed, and small dice bell peppers.

  • 3 red bell peppers

• STEP 6

  Coat bottom of skillet with oil. Add remaining onion, jalapeño, and bell pepper. Stirring frequently, cook until vegetables have softened, 3-4 minutes.

  • 3 tbsp extra virgin olive oil

• STEP 7

  Drain and rinse beans.

  • 1 ½ (15 oz) cans black beans

• STEP 8

  Add beans and remaining cilantro to skillet. Then season with chili powder, cumin, salt, and pepper. Stir and cook until beans are warmed through, 2-3 minutes. Transfer to a bowl.

  • 1 ½ tsp chili powder
  • 1 ½ tsp cumin
  • ¾ tsp salt
  • ⅜ tsp black pepper

• STEP 9

  Grate 3 cups of cheddar.

  • 1 ½ (8 oz) block cheddar cheese

• STEP 10

  Wash and dry skillet. Heat over medium heat.

• STEP 11

  Place tortillas on a flat surface. Layer one half of each tortilla with ⅛ of the cheese, ¼ of the bean mixture, and another ⅛ of the cheese. Fold tortillas over to close.

  • 6 large (burrito size) flour tortillas

• STEP 12

  Coat skillet with oil. Place 2 of the quesadillas in the skillet, straight edges next to each other. Cook until golden brown on both sides and cheese is melted, 2-3 minutes per side. Repeat with remaining quesadillas.

  • 1 ½ tbsp extra virgin olive oil

• STEP 13

  Transfer to a cutting board and cut into wedges.

• STEP 14

  To serve, place quesadilla on a plate and serve with salsa. Enjoy!