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Black Bean Hummus Quesadilla

Lazarus Lynch

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...

  1. Preheat oven to 450°F.
  2. 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.
  3. 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.
  4. 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.
  5. Cut into wedges and serve with sour cream.
  6. Cook with soul. Eat with pleasure!