To Black Bean Quesadillas with Guac

Mexican food is one of my all time favorites, and not only does my town back home (not hometown – didn’t grow up there) boast a lot of fantastic and authentic Mexican restaurants so does my college town. There do exist hidden gems of deliciousness amongst all the corn and soy fields that make up the great Mid-West, you know the vast space between New York and Los Angeles  – there does exist places in the state of Illinois outside of Chicago – just saying.

Anyways, I wanted some quick and somewhat healthier Mexican so decided to whip me up some bb quesadillas. Great lunch choice if I do say so myself. And it is Vegan – but for you cheese lovers, go ahead and throw some cheese on there too!

So if you tummy is a rumbling at you try these out for a quick meal:



Olive Oil

1 cup black beans, rinsed and drained

1/4 cup corn, frozen

1/4 cup red bell pepper, chopped

1/8 cup onion, chopped

1 tsp. garlic/1 clove

1/4 tsp. cumin

1/4 tsp. chili powder

salt and pepper to taste

1/3 cup water

Whole Wheat wraps, flat outs or tortillas (I used a harvest wheat flat out)


Half an avocado

6 grape tomatoes

1 Tbsp. lime juice

1 tsp. garlic (I love garlic, so reduce if you are not a garlic

dash of tumeric

dash of paprika

salt and pepper to taste


Heat a little (1/2 – 1tsp) olive oil in a skillet. Add the beans, corn, red pepper, onion, garlic and spices. Let cook on medium for about 5 minutes, add water to loosen it up a bit and mash up half of your beans – to make a paste texture.

While this is cooking, prepare the guacamole by mixing everything together.

In another skillet heat up your wrap on low/medium heat – smear half of the wrap with the bean mixture – (top with cheese if preferred), close the wrap and heat on each side for 1-2 minutes until nice and golden.

Plate and eat with your guac

Simple as that – easy peasy lime squeaky