These black bean quesadillas are wonderful for a weeknight meal because they are fast to prepare and kids love them. Loaded with black beans, spinach, corn, tomatoes, cheese, and avocado, they make for an exceptional vegetarian lunch or dinner as well.
Heat the oil in a pan, then add the chopped onion and cook until softened.
Add the minced garlic and cook another minute until fragrant. Add the spinach and cook until wilted.
Turn off the heat. Stir in drained black beans, corn, and diced tomatoes.
Start heating a large skillet on medium heat. Add 1 flour tortilla and sprinkle half with shredded cheese. Spread some of the black bean filling over the cheese so that it covers it in a think layer (3-4 tablespoons).
Arrange avocado slices on top of the filling, and sprinkle with more shredded cheese.
Fold the tortilla over and cook for about 2 minutes until the tortilla starts to brown from the bottom. Then use a large spatula to carefully flip the quesadilla and cook for 1 -2 minutes on the other side.
Then remove the quesadilla from the pan and cut into triangles.
Repeat the process with the remaining tortillas and filling.
Serve warm with chunky salsa and sour cream.
Alternative folding options
2-tortilla quesadilla: Instead of adding cheese and filling on only half, spread it over the entire surface. Then top with another tortilla. Flipping without spilling too much filling will be a bit tricky, but cook-time is faster since you are essentially cooking 2 quesadillas at a time.
Tiktok wrap hack: make a half-way cut into the tortilla. Add avocado slices on 1 third, black bean filling on the next third, and shredded cheese on the last. Now start from the cut, fold in 1/3 at a time: the avocado filled part over the black bean part, and then again over the cheese third. Cook the triangle wrap from both sides. Then cut in half and enjoy with salsa and sour cream.