Mealime recipe · lives on in MealPot
Black Bean & Veggie Quesadillas with Tomato & Avocado Salsa
- 40 min
- 2–6 servings
- 845 kcal / serving
- ★ 4.4 on Mealime
A sturdy pair of quesadillas filled with black beans and sautéed vegetables, finished with a bright tomato and avocado salsa. The texture stays tender inside with a crisp exterior, making it easy to pull together on a busy weeknight.
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Ingredients
- 1avocado
- ½ (15 oz) canblack beans
- ½ (8 oz) blockcheddar cheese
- ½ small bunchcilantro
- 1jalapeño pepper
- 2large flour tortillas
- ½lime
- 1red bell pepper
- ½ mediumred onion
- 2tomatoes
- avocados
- jalapeño peppers
- red bell peppers
- limes
- red onions
From the pantry: black pepper, chili powder, cumin, ground, extra virgin olive oil, salt
Cookware
can opener · chef's knife · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · salad spinner (optional) · spatula · stainless steel or cast iron skillet
Directions
- Pulse fresh vegetables into a colorful salsa: dice tomatoes, jalapeño (reserve half for the filling), avocado, and red onion; toss with cilantro, olive oil, lime juice, and a pinch of salt and pepper.
- Scoop in the rest of the cilantro and avocado into the bowl with the tomatoes and onions, then mix and set the salsa aside to let flavors mingle.
- Warm a skillet over medium heat and slice the bell pepper and remaining onion into small pieces. Sauté in a thin coating of oil with the reserved jalapeño until they soften, about 3–4 minutes.
- Rinse and drain the black beans, then stir them into the vegetables along with chopped cilantro. Season with chili powder, cumin, salt, and pepper; cook just until beans are heated through, 2–3 minutes.
- Shred the cheddar until you have about 1 cup total. Have it ready with the bean mixture.
- Wipe the skillet clean and heat it over medium again. Line a tortilla with a layer of cheese on one half, add half of the bean mixture, then top with more cheese before folding the tortilla closed.
- Cook the filled quesadillas in a light oil coating on the skillet, pressing gently, until both sides are golden and the cheese melts, about 2–3 minutes per side.
- Transfer the quesadillas to a cutting board and cut into wedges. Serve with the tomato-avocado salsa on the side or spooned over the top.
Two tips
- Prep the salsa earlier in the day and refrigerate; it will taste crisper when served cold or at room temperature.
- For a lighter option, swap cheddar for a partial amount or use a tortilla with less fat, and top with salsa just before eating.
Nutrition per serving
- Calories
- 845 kcal
- Protein
- 29 g
- Carbs
- 72 g
- Fat
- 52 g
- Fiber
- 19 g
- Sodium
- 1067 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.