Recipe
Black Bean & Mango Quesadillas with Avocado Crema
Crisp, cheesy black bean and mango quesadillas served with a cool avocado-lime crema for an easy weeknight meal.
Ingredients
Method
15 mins prep10 mins cook25 mins total
In a bowl, lightly mash the black beans with cumin, a pinch of salt, and black pepper.
Fold in half of the diced mango and most of the chopped coriander, reserving a little coriander for garnish.
In a separate bowl, blend avocado, sour cream, lime zest, half the lime juice, and a pinch of salt until smooth to make the crema.
Lay out the tortillas and spread the bean mixture over one half of each tortilla.
Scatter grated cheese and the remaining diced mango over the bean mixture, then fold tortillas in half to close.
Heat a large non-stick frying pan over medium heat with a little olive oil.
Cook quesadillas in batches for 2 to 3 minutes per side until golden brown and the cheese has melted.
Slice each quesadilla into wedges and serve hot with avocado crema, remaining lime juice, and reserved coriander.
Notes
Swap cheddar for mozzarella or Monterey Jack if preferred; use a dairy-free cheese alternative for a dairy-light version.
For extra heat, stir chopped jalapeno or chilli flakes into the bean filling before assembling.
Cooked quesadillas reheat well in a dry pan for 1–2 minutes per side to bring back crispness.
About this recipe
These black bean and mango quesadillas balance savoury, sweet, and creamy textures in every bite. Soft tortillas are packed with warmly spiced black beans, juicy mango, and melting cheese, then pan-toasted until golden and crisp.
A quick avocado crema with lime and sour cream keeps the dish fresh and bright. Serve as a fast lunch or relaxed family dinner with salsa and extra lime wedges on the side.
