Mexican night just got 10x more fun with these family-approved quesadillas that are loaded with a cheesy beef ‘n’ bean filling and topped with lots of fresh corn-avocado salsa!
It’s Tuesday and I am in a Mexican-mood. Look out ’cause the Mexi-party starts right NOW.
Are you all as Mexi-obsessed as I am? Not likely, but you can give it your best shot. Today’s goodness is pretty much the most excited I’ve been about a recipe in a long time.
Since these rolls anyway and that was almost a WEEK ago! Practically a lifetime in food blogger terms.
We’re going all out for Mexican-night Tuesday. Who needs Taco Tuesday when you can have Quesadilla Tuesday?! It’s a new thing.
These quesadillas are crazy-good, you guys. And I am about to tell you why in only a few short words…(yeah, right)
They’re loaded with….
Beef. Beans. All the cheese. So.much.cheese.
They’re pan-fried to crispy, golden, drool-worthy Mexican perfection.
They’re topped with a super-fresh, so-dang-amazing-you’ll-want-to-eat-it-with-a-spoon fresh corn-avocado salsa.
Yup. Totally crushing here. Is there any question as to why?
So can we talk about the fact that although avocados are pretty much the BEST thing ever, they can also be a little dangerous?
Not the kind of dangerous that involves you eating that entire bowlful of guacamole with a spoon, but PHYSICALLY dangerous. Knife-kinda dangerous.
Are you getting where I’m going with this? Let me just say that I love my super-sharp chef’s knife with a huge passion, but that one day last week when I was VERY CAREFULLY (really!) cutting up avocados for this salsa, I think the knife told me exactly what it thought of ME and of slightly-underripe avocados.
It wasn’t pretty, guys. I don’t want to gross you out with gory details, but I will say that if a person cuts their middle finger deep enough, it will bleed a LOT and it will bleed for days, which is precisely what happened to this *ahem* CAREFUL wanna-be-knife-ninja.
I probably should have gotten a few stitches put into that cut, but….well, I have a thing about needles, guys and do my best to avoid them at all costs.
The moral of this trauma: Don’t mess with underripe avocados and shark-teeth-sharp knives, guys. The knife will win every time.
So if you’ll recall what I practically screamed above: These quesadillas just have to make it onto your Mexican-night menu. I’m beggggggggging you. They’ll make your whole week.
I must warn you, though: Prepare for a mini-riot on your hands when the quesadilla supply pile starts to run low. You might even want to double the recipe to avoid such hazards.
Also, uh, because you might very well eat all of these quesadillas before it’s even party time. It’s been known to happen and nope, I don’t speak from experience.
Really. I swear, I turn my back for one second and *poof!* half of those quesadillas are gone. Most likely residing in the bellies of a few certain sneaky kiddos I know.
Revenge is sweet because while the little thieves are carrying out these terrible quesadilla-nappings, they don’t even KNOW about the avocado-corn salsa that’s patiently sitting in the fridge waiting to top these quesadillas. Thus, they miss out on kinda the best part.
Crime doesn’t pay, kids. Remember that next time.
All you need alongside these quesadillas is a pile of hot rice, a handful of tortilla chips, and an ice-cold drink. Your life is now complete.
Mexi-loaded quesadillas? You win at Mexican-night. Landslide.
Beef ‘n’ Bean Quesadillas with Corn Avocado Salsa
- 1 lb ground beef
- 1 medium onion diced
- 4 cloves garlic minced
- 1 green pepper diced
- 1 can 15 oz diced tomatoes, drained
- 1 can 15 oz black beans, drained and rinsed
- 1 tablespoon cajun seasoning
- Salt and pepper to taste
- 6 flour tortillas
- 1-1/2 cups shredded cheddar cheese
- 2-4 tablespoons vegetable oil
- CORN AVOCADO SALSA:
- 1 cup sweet corn
- 1 medium ripe avocado diced
- 1 small jalapeno minced
- 1/4 cup minced red onion
- 2 tablespoons lemon juice
- 2 tablespoons minced fresh cilantro
- Salt and pepper to taste
Make the quesadillas: In a large skillet over medium-high heat, brown beef, onion, garlic, and pepper, stirring occasionally until beef is cooked and vegetables are softened, about 10 minutes. Remove from heat and stir in tomatoes, beans, and cajun. Season with salt and pepper to taste.
Divide beef filling between tortillas, spreading filling to within 1/2-in of edges on one half of tortilla. Sprinkle filling with cheese and fold un-filled half over the filling.
Heat 1 tablespoon oil in a medium skillet over medium-high heat until shimmering. Working in batches, place filled quesadilla in oil and cook 1-1/2 to 2 minutes on first side. Flip quesadilla and continue cooking on opposite side until golden and cheese is melted. Remove quesadilla from pan and cut in half. Repeat step 3 with remaining quesadillas, using additional oil as needed. Keep quesadillas warm.
Prepare the salsa: In a small bowl, combine all salsa ingredients and season with salt and pepper to taste.
To serve, assemble warm quesadillas on a serving plate and top with salsa. Enjoy!