Charred Tomato and Black Bean Quesadillas with Avocado Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Toasted flour tortillas filled with smoky charred tomatoes and black beans, complemented by a smooth avocado crema that adds a cooling contrast. This mexican-inspired vegetarian (vegetarian) ready in about 35 minutes pairs large flour tortillas, (15 oz), drained and rinsed black beans, medium, halved roma tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Mexican cuisine 400 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat grill or broiler to high heat. Brush 3 halved roma tomatoes with 1 tbsp olive oil and char them for 4-5 minutes until skin is blackened and tomatoes soften. Let cool slightly, then chop coarsely.
  2. Step 2: In a medium bowl, combine 1 can (15 oz) drained black beans, chopped charred tomatoes, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Mix gently.
  3. Step 3: For avocado crema, mash 1 large ripe avocado with 1 tbsp lime juice, 1/4 cup sour cream, and a pinch of salt until smooth.
  4. Step 4: Heat 1 tbsp olive oil in a large skillet over medium heat. Place 1 flour tortilla in the skillet, sprinkle 1/4 cup shredded Monterey Jack cheese evenly over half the tortilla, then spread 1/4 of the black bean and tomato mixture over the cheese. Fold the tortilla over and cook for 3-4 minutes per side until golden brown and cheese melts.
  5. Step 5: Repeat for remaining tortillas and filling. Slice each quesadilla into wedges and serve with avocado crema for dipping.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Charred Tomato and Black Bean Quesadillas with Avocado Crema take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Tomato and Black Bean Quesadillas with Avocado Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large flour tortillas from drying out.

Can I substitute ingredients in Charred Tomato and Black Bean Quesadillas with Avocado Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Tomato and Black Bean Quesadillas with Avocado Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Charred Tomato and Black Bean Quesadillas with Avocado Crema vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes