How Sweet Eat's Cheesy Double Bean Quesadillas with Guacamole and Salsa

 

I've talked about my love for beans several times over the years. Beans just hang out in the pantry being all cheap and delicious and healthy. Waiting for you to use them in something delicious, satisfying, and healthy. What's not to love?

Cheesy Double Bean Quesadillas? Yes, please. Made all festive and delicious with some green Guacamole and red Salsa. Double yes!

If you're looking for something easy, economical, and fun to help save time and money this Christmas, then this recipe is it!

All you need are some flour tortillas, 1 can of black beans, 1 can of cannellini beans, pepperjack cheese, sharp white cheese, and butter or oil. Then for the Guacamole I used 2 avocados, cilantro, garlic, lime juice, and salt. I almost always have some sort of salsa on hand. 

This is a meal that can come together for under $10 and less than 30 minutes. You simply grate the cheeses, mash the beans, whip up a fresh guacamole and then cook those quesadillas low and slow until the insides are hot and the tortillas are golden and crisp.

We loved these and will be having them again!

Cheesy Double Bean Quesadillas 

Adapted from How Sweet Eats

by Jessica Merchant

Makes 2/Serves 4-6

1 can black beans

1 can cannellini beans

2 ounces sharp white cheddar cheese, freshly grated

2 ounces pepperjack cheese, freshly grated

4 tortillas, about 10"

butter or olive oil, for frying

Guacamole and salsa, for serving

Guacamole 

Adapted from Homesick Texan

by Lisa Fain

Serves 4

2 ripe Haas avocados, peeled, pitted, and cut in half

2 cloves garlic, minced

1 Serrano chile, seeded and diced

1/2 cup chopped cilantro

1 tablespoon freshly squeezed lime juice

1/2 teaspoon salt

To Make the Guacamole: Mash the avocado with a fork in a bowl or Mexican mortar and pestle (molcajete) until desired consistency. Stir in the garlic, Serrano, cilantro, lime juice, and salt, then taste and add more salt if desired. Serve immediately. 

To Make the Quesadillas: In a large bowl, mash together black and cannellini beans with a fork, spoon or potato masher. Heat an electric griddle or skillet over low heat. Add a bit of butter or olive oil.

Place 2 tortillas down, covering each with a bit of both cheeses, then evenly distribute the mashed bean mixture (feel free to warm the bean mixture slightly) over top. Place the tortilla on the griddle or skillet, then cover bean mixture with the remaining cheese and the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until beans are warm and tortilla is crispy and golden. You will want to cook the quesadillas low and slow to warm the beans through and melt the cheese. When they tortillas are golden brown and to your liking, take off the heat, cut, and garnish with guacamole and/or salsa.

Red and Green @ IHCC!