Crispy Black Bean and Cheddar Quesadillas with Avocado Crema

Ingredients

• 4 unit large flour tortillas
• 540 ml canned black beans, drained
• 1 cup corn kernels
• 1,5 cup sharp cheddar, shredded
• 1 unit small onion, diced
• 2 unit garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 unit ripe avocado
• 0,33 cup sour cream
• 1 unit lime, juiced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter

Instructions

1. 1

   Heat 1 tbsp extra-virgin olive oil in a skillet over medium heat until shimmering.

2. 2

   Add 1 diced small onion and sweat for 3 minutes until translucent, then stir in 2 minced garlic cloves and cook 30 seconds more.

3. 3

   Add 1 can (540 ml) drained black beans, 1 cup corn kernels, 1 tsp smoked paprika, 1 tsp ground cumin and 1/2 tsp salt; mash lightly with a fork to create a chunky filling and cook 2 minutes until warmed through.

4. 4

   Squeeze in the juice of 1/2 lime and stir in 2 tbsp chopped cilantro, then remove from heat.

5. 5

   In a blender or with a fork, purée 1 ripe avocado with 1/3 cup sour cream, the remaining lime juice and a pinch of salt until silky.

6. 6

   Lay 4 large flour tortillas flat, sprinkle 1 1/2 cups shredded sharp cheddar over half of each, top with the bean mixture, and fold the tortillas in half.

7. 7

   Wipe out the skillet, add 1 tbsp butter and set over medium heat.

8. 8

   Cook two quesadillas at a time for 2-3 minutes per side, pressing gently, until deeply golden and the cheese oozes at the seams.

9. 9

   Transfer to a cutting board, rest 1 minute, then slice into wedges.

10. 10

    Serve hot with the avocado crema and lime wedges alongside.