FOOD

Black Bean Hummus Quesadilla

Black bean hummus is the secret ingredient you never knew you needed.

FOOD

Black Bean Hummus Quesadilla

Black bean hummus is the secret ingredient you never knew you needed.

Ingredients

  • 1 whole head garlic
  • 1 (15-ounce) can black beans
  • Juice from 1/2 lemon, freshly squeezed
  • 1/2 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper
  • 1/3 cup olive oil
  • 1 tablespoon chopped parsley
  • Unsalted butter, for frying
  • 12 small flour tortillas
  • 2 avocados, thinly sliced
  • Cilantro leaves (optional)
  • 2 cups Monterey Jack cheese, grated
  • Sour cream, for serving

Steps

  1. Preheat oven to 450°F.
  2. Slice the head of garlic lengthwise in half. Transfer garlic to aluminum foil. Drizzle with 1 tablespoon olive oil and seal the foil. Roast in the oven until the garlic is tender, golden, and sweet, about 45 minutes to 1 hour.
  3. In a food processor or blender, combine the roasted garlic, black beans, lemon juice, paprika, salt and pepper. Blend until smooth, slowly streaming in the olive oil, about 5 to 6 minutes, stirring occasionally. Add the parsley and pulse for 30 seconds. Season more to taste. Set aside.
  4. Melt 1 tablespoon butter in a skillet over medium-high heat. Spread the hummus on a tortilla top with avocado and cilantro, and sprinkle with plenty of cheese. Cover with a second tortilla. Lay the tortilla in the skillet and cook until the bottom is golden brown, about 4 to 5 minutes. Add a 1/2 tablespoon more butter and flip the quesadilla. Continue cooking until the second side is golden brown, about 4 minutes. Repeat until all the quesadillas are cooked.
  5. Cut into wedges and serve with sour cream.
  6. Cook with soul. Eat with pleasure!