Quesadillas con Frijoles Negros y Guacamole

Nutrition · per serving

Steps

1. 1

   Halve the lime. Scoop the avocado into a bowl. Add the juice of half the lime, the salt, and cilantro, then mash with a fork until mostly smooth but still a little chunky. Set aside; the lime helps keep it green.

   1 medium (about 150 g flesh) ripe avocado1 whole lime1/4 tsp fine salt5 g fresh cilantro, finely chopped
2. 2

   In another bowl, lightly crush the black beans with the cumin, salt, black pepper, and 1 teaspoon of the olive oil. Leave some beans whole for texture. Stir in the chopped cilantro and half of the jalapeno.

   160 g cooked black beans, drained1/2 tsp ground cumin1/4 tsp fine salt1/8 tsp black pepper10 ml olive oil10 g fresh cilantro, roughly chopped1 small (about 15 g) jalapeno, finely sliced
3. 3

   Lay out the tortillas. Spread the bean mixture over 2 tortillas, leaving a 1 cm border. Top with the mozzarella and the remaining jalapeno, then close with the other 2 tortillas and press gently so the filling stays in place.

   4 medium (about 200 g total) flour tortillas160 g cooked black beans, drained160 g mozzarella, grated1 small (about 15 g) jalapeno, finely sliced
4. 4

   Heat a large frying pan over medium heat. Add the remaining olive oil. Cook the quesadillas one at a time or together if they fit, for 2-3 minutes per side, until the tortillas are golden and crisp and the cheese is fully melted. Press lightly with a spatula for even browning; lower the heat if the tortilla colors before the cheese melts.

   10 ml olive oil4 medium (about 200 g total) flour tortillas
5. 5

   Transfer to a board and rest for 1 minute so the filling settles. Cut each quesadilla into wedges. Serve immediately with the guacamole and the remaining lime half for squeezing over.

   1 whole lime

Origin & History

Quesadillas are a beloved staple of Mexican cooking, traditionally built around tortillas and melted cheese, with countless regional variations and fillings. Beans are a common and practical addition, reflecting the everyday pairing of legumes and tortillas across Mexico. Guacamole, made from avocado, lime, and herbs, is another classic accompaniment with deep roots in Mexican culinary history.