Cheesy Double Bean Quesadillas with Avocado Ranch

It just occurred to me that I’ve been craving avocado and Mexican-inspired dishes a lot lately. Most recently I have made Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce, Cheesy Chicken Quesadilla Pie, Guiltless Avocado Alfredo Pasta with Spicy Chicken, and now of course these quesadillas. There’s another avocado in my kitchen waiting for be turned into something else magical, but I might cave and just make guacamole out of it because it’s yummy.

In addition to an abundance of avocados, I’ve seen more sunrises than usual since daylight savings. I am one of those people that is up when the sun it up, so the fact that my alarm now goes off before the sunrises is most upsetting to me and it is therefore difficult to get myself moving and out of bed. But at least I get to appreciate a pretty sight in the sky.

Cheesy Double Bean Quesadillas

One year ago: Irish Car Bomb Mini Cheesecake Bites


Serves 2



1 cup black beans

1 cup cannellini beans

2 oz. sharp white cheddar cheese, freshly grated

2 oz. pepperjack cheese, freshly grated

4 whole wheat tortillas

Butter or olive oil for toasting


1 ripe medium avocado

1/2 cup plain Greek yogurt (I used 0% Chobani)

2 Tbsp freshly chopped parsley

2 Tbsp freshly chopped dill

1 garlic clove, minced

1 tsp worcestershire sauce

1/2 tsp white vinegar

1/2 tsp smoked paprika

1/4 tsp onion powder

1/4 tsp salt

1/4 tsp pepper


  1. In a large bowl, mash together black and cannellini beans with a fork, spoon or potato masher.
  2. Heat an electric griddle or skillet over medium heat. Add a bit of butter or olive oil.
  3. Place 2 tortillas down, covering each with a bit of both cheeses, then evenly distribute the mashed bean mixture over top. Place the tortilla on the griddle or skillet, then cover with bean mixture with the remaining cheese and the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
  4. To make the avocado ranch, combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. Store avocado ranch in a seal-tight container for 1-2 days.

Source: Adapted slightly from How Sweet It Is.


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