By Halloween week approaching. Josie is going as a detective this year — trench coat, fedora, notebook, magnifying glass. She has written a character name for herself: "Detective Winifred Hargrave." She is, as I keep noting, a force.
Drove Tuesday, short.
Justin game Friday — 18 carries, 121 yards, 1 TD. Team won 28-14. 8-0. Regional semifinal next week.
Book two at 78,500.
Gayle had a quiet week. She is slowing a little again. More tired. More naps. I am watching. The doctor says fall can be harder on patients like her. We are managing medications.
Sunday: chili. The season's second big chili. Served with Gayle's cornbread. Kids ate extra cornbread.
With Gayle moving slower and the week carrying that particular autumn weight, I wanted something I could pull together without a lot of fuss — something the kids would actually eat, something warm. The chili had already had its moment on Sunday, but midweek called for something just as grounding and a whole lot faster. These chipotle black bean and avocado quesadillas have become exactly that kind of recipe for us: smoky, a little spicy, creamy from the avocado, and on the table in under thirty minutes. Josie ate two. Detective Winifred Hargrave approved.
Chipotle Black Bean and Avocado Quesadillas
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min | Servings: 4
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1–2 chipotle peppers in adobo sauce, minced
- 1 teaspoon adobo sauce (from the can)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 large ripe avocado, diced
- 1 lime, juiced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, roughly chopped
- 1 1/2 cups shredded Monterey Jack or pepper jack cheese
- 4 large flour tortillas (10-inch)
- 1 tablespoon olive oil or neutral cooking spray
- Sour cream and salsa, for serving
Instructions
- Make the bean filling. In a medium bowl, combine black beans, minced chipotle peppers, adobo sauce, cumin, and garlic powder. Lightly mash with a fork, leaving roughly half the beans whole for texture. Season with salt and pepper.
- Prep the avocado. In a small bowl, toss diced avocado with lime juice and a pinch of salt. Set aside. (This keeps it from browning while you assemble.)
- Assemble the quesadillas. Lay a tortilla flat on a clean surface. Spread a quarter of the bean mixture across one half of the tortilla. Top with a quarter of the avocado, a sprinkle of red onion, a pinch of cilantro, and a generous handful of cheese. Fold the tortilla in half. Repeat with remaining tortillas.
- Cook until golden. Heat a large skillet or griddle over medium heat and lightly coat with olive oil or cooking spray. Cook each quesadilla 2–3 minutes per side, pressing gently with a spatula, until the exterior is golden and crisp and the cheese is fully melted.
- Slice and serve. Transfer to a cutting board and cut each quesadilla into 3 wedges. Serve immediately with sour cream and salsa on the side.
Nutrition (per serving)
Calories: 430 | Protein: 16g | Fat: 19g | Carbs: 51g | Fiber: 12g | Sodium: 590mg