Black bean hummus is the secret ingredient you never knew you needed.
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
Let's get Cooking...
Preheat oven to 450ºF.
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.
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.
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 ½ 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.