INGREDIENTS
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 onion, diced
1 tbsp. Taco Seasoning
2 tbsp. tomato paste
8 oz. can black beans, rinsed and drained
2 avocados, pitted and diced
1/4 c. chopped fresh cilantro
4 tsp. canola oil, divided
4 large flour tortillas
8 oz. shredded white Cheddar
1 lime, cut into wedges
Sour cream, for serving
DIRECTIONS
- In a large cast-iron skillet over medium-high heat, brown beef, breaking up with a wooden spoon. Season with salt and pepper. Sauté with garlic and onion until softened, 3 to 4 minutes. Add taco seasoning, tomato paste, 1 tbsp water and black beans; cook on medium-low for 5 minutes. Turn off heat and mix in avocado and cilantro.
- Warm a large non-stick pan over medium heat with 1 teaspoon oil. Place a flour tortilla in the pan and sprinkle half with cheese, beef mixture and more cheese. Fold tortilla over and fry lightly on both sides until cheese is melted. Repeat with remaining tortillas. To save time, use two non-stick pans.
- Cut quesadillas into wedges and serve with lime wedges and sour cream.