Description
Easy black bean and chipotle quesadillas with avocado and bacon.
Ingredients
- 4 whole (10 In. Size) Corn Tortillas
- 8 slices Chipotle Cheese
- 1 can (15 1/2 Oz. Size) Black Beans, Drained
- 2 teaspoons Chipotle Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ancho Pepper
- 6 slices Cooked Bacon
- 1 whole Avocado (peeled, Pitted And Sliced)
- 2 Tablespoons Cooking Oil
Preparation
This recipe makes two whole quesadillas.
Lay out your tortillas on your work surface. Add two slices of cheese to each wrap. Take your black beans, chipotle, cumin and ancho pepper and add into a mixing bowl. Stir and then mash the black beans until they are no longer round and start to stick together.
Divide the black bean mixture in half and spread it over two wraps. I like to just use my hands and pat down to ensure everything sticks together nice and flat. Top each wrap with 3 slices of bacon and divide the avocado slices among the two wraps as well. Take the other wraps topped with chipotle cheese and add one to the top of each filled wrap (cheese facing inside). Now you have two quesadillas ready to be cooked.
Warm half of the oil over a medium heat in a large skillet and put the first quesadilla in. Cook for 3 – 4 minutes until the bottom starts to brown. Flip and cook the other side until browned. Remove it from the heat and cut into quarters. Repeat these steps for the second quesadilla.
Drizzle with sour cream or serve with salsa and fresh herbs.
