Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
42 min
Prep:
10 min
Cook:
32 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Melt 1 tablespoon of the butter in a large skillet, over medium-high heat, with the cumin, coriander, and toast the spices until fragrant, about 30 seconds. Add the beans and mash with a potato masher into a thick paste. Mix in 1/2 teaspoon salt and transfer to a bowl. Rinse and dry the skillet.

Lay out half the tortillas on a work surface. Spoon and spread the beans evenly onto the tortillas. Scatter the cheese evenly over the beans, and top with the remaining tortillas.

Halve, seed and dice the avocado. Toss with the tomato and season with salt and pepper, to taste.

Melt about 1/2 tablespoon of the butter over medium heat in the skillet. Cook the quesadillas one at a time, until golden and the cheese melts, about 1 1/2 to 2 minutes per side. (Add a bit more butter, if needed when they are turned.) Transfer to a cutting board and cool briefly before cutting into wedges. Serve warm with the avocado mixture and the sour cream, if desired.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Macaroni and Cheddar Cheese

Recipe courtesy of Rachael Ray

Chicken Quesadillas

Recipe courtesy of Ree Drummond

The Cheesiest Quesadillas

Recipe courtesy of Ree Drummond

Mushroom Quesadillas with Succotash

Recipe courtesy of Food Network Kitchen

Beef and Cheddar Casserole

Recipe courtesy of Food Network Kitchen

Jalapeno Cheddar Cornbread

Recipe courtesy of Ina Garten

Creamy Cheddar Grits

Recipe courtesy of Ina Garten

Cheddar Bacon Wedge Salad

Recipe courtesy of Ree Drummond

Buttermilk Cheddar Biscuits

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories