Spiced Black Bean Quesadillas with Avocado Lime Dip

Flavorful vegetarian quesadillas packed with seasoned black beans, corn, and tofu, paired with a vibrant, creamy avocado lime dip and crunchy tortilla chips for a complete meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.54/serving

Dietary

• Vegetarian
• High-Protein
• High-Fiber
• Nut-Free
• Egg-Free
• Pescatarian

Tags

• quick
• savory
• healthy
• comfort food
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 8 flour tortillas (8-inch)
• 1 can black beans (rinsed and drained)
• 1.5 cup corn kernels (frozen)
• 1 extra-firm tofu (14-ounce block, pressed and crumbled)
• 0.5 red onion (finely diced)
• 1 jalapeño (seeded and minced)
• 0.5 cup fresh cilantro (chopped)
• 1 lime (half juiced and half cut into wedges)
• 1.5 cup shredded Monterey Jack cheese
• 1.5 teaspoon chili powder
• 1 teaspoon garlic powder
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 2 avocados (ripe)
• 4 ounce tortilla chips

Instructions

1. In a medium bowl, combine the rinsed black beans, frozen corn, crumbled extra-firm tofu, half of the diced red onion, minced jalapeño (if using), half of the chopped fresh cilantro, 1 1/2 teaspoons chili powder, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine all ingredients, mashing some of the black beans slightly with a fork to help bind the mixture. Stir in 1 cup of the shredded Monterey Jack cheese.
2. For the avocado lime dip, halve the 2 ripe avocados and remove the pits. Scoop the flesh into a small bowl. Mash with a fork until desired consistency, then stir in the juice from half of the lime, the remaining half of the diced red onion, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add a pinch of chopped fresh cilantro for extra flavor, if desired. Set aside.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place one flour tortilla in the skillet. Spread about 3/4 cup of the black bean and tofu filling over half of the tortilla. Sprinkle with about 2 tablespoons of the remaining shredded Monterey Jack cheese.
4. Fold the other half of the tortilla over the filling, creating a half-moon shape. Cook for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly. Remove from skillet and repeat with remaining tortillas and filling.
5. Cut each quesadilla into 2 or 3 wedges. Serve hot with the avocado lime dip, extra fresh cilantro, lime wedges, and tortilla chips on the side.

Notes

Leftover quesadillas can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven until warmed through. You can prepare the avocado lime dip right before serving to maintain its freshness.

Nutrition (per serving)

• Calories: 555
• Protein: 22.8 g
• Carbohydrates: 50.8 g
• Fat: 30.3 g
• Fiber: 10.5 g
• Sodium: 765 mg
• Saturated Fat: 11.2 g
• Sugar: 5.4 g
• Cholesterol: 38 mg