Quesadillas With Black Bean, Avocado And Tangelo Sa

Name: Quesadillas With Black Bean, Avocado And Tangelo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (13.5 oz) can black beans, drained, rinsed; 1 None small red onion, halved, sliced; 6 None small tomatoes, halved, quartered; 1 None tangelo, sliced into segments; 1 tbsp lemon juice; 2 tbsp extra virgin olive oil; 10.5 oz smoked chicken breast, meat thinly sliced; 9 oz bacon lardons or thickly sliced bacon, cut into chunks; 8 None soft tortillas; 1 (7 oz) can Mexican chipotle sauce; 4 tbsp chopped fresh cilantro leaves; 2 cups grated aged Cheddar cheese; 5 oz feta cheese, sliced; 1 None ripe avocado, halved, pitted, chopped; 1 1/2 tsp ground cumin, toasted

Servings: persons

1 (13.5 oz) can black beans, drained, rinsed
1 None small red onion, halved, sliced
6 None small tomatoes, halved, quartered
1 None tangelo, sliced into segments
1 tbsp lemon juice
2 tbsp extra virgin olive oil
10.5 oz smoked chicken breast, meat thinly sliced
9 oz bacon lardons or thickly sliced bacon, cut into chunks
8 None soft tortillas
1 (7 oz) can Mexican chipotle sauce
4 tbsp chopped fresh cilantro leaves
2 cups grated aged Cheddar cheese
5 oz feta cheese, sliced
1 None ripe avocado, halved, pitted, chopped
1 1/2 tsp ground cumin, toasted

1
Combine black beans, onion, tomatoes and tangelo. Gently toss with lemon juice, extra virgin olive oil and 1/2 tsp salt. Set aside.
2
Oil a frying pan and place over medium heat. Cook bacon until golden. Drain off fat and transfer bacon to a plate with a slotted spoon.
3
Brush 4 tortillas with oil then flip over. Add chicken, bacon, chipotle sauce, cilantro and Cheddar. Top with remaining tortillas and brush with oil.
4
Heat a nonstick pan over medium heat. Cook quesadillas until browned and cheese melts. Carefully flip over and cook until golden brown. Slide out onto a cutting board and cut into quarters.
5
Serve salad topped with feta and avocado. Sprinkle with cumin. Arrange quesadilla quarters on top and sprinkle with remaining cilantro. Serve.

985

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (13.5 oz) can black beans, drained, rinsed, 1 None small red onion, halved, sliced, 6 None small tomatoes, halved, quartered, 1 None tangelo, sliced into segments, and more.

Yes, Quesadillas With Black Bean, Avocado And Tangelo Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quesadillas With Black Bean, Avocado And Tangelo Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions