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 450°F.
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 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.