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Vegetable Quesadillas with Black Bean Salsa and Border Guacamole

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Vegetable Quesadillas with Black Bean Salsa and Border Guacamole


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Vegetable Quesadillas with Black Bean Salsa and Border Guacamole

Submitted by Corporate Chef Andy Stewart



Black Bean Salsa
  • 1 cup cooked black beans
  • 1 jalapeno, minced
  • 2 tablespoon white onion, finely diced
  • 1 garlic clove, minced
  • 3 tablespoon red pepper, finely diced
  • 1/4 cup cucumber, peeled, seeded and finely diced
  • 2 Roma tomatoes, peeled, seeded and chopped
  • 1/4 cup cooked corn
  • Juice of 1/2 lime
  • 1 teaspoon Fustini’s Jalapeno Lime balsamic
  • 1/2 teaspoon Fustini's Aji Verde Crush olive oil
  • 1/8 teaspoon cumin
  • 1/8 teaspoon chili powder
  • 2 tablespoons cilantro, chopped
Border Guacamole


Step 1.  Black Bean Salsa

Combine all ingredients and refrigerate until ready to use.

Step 2. 

Preheat oven to 400 degrees. Heat a 14-inch nonstick skillet over moderate heat. (You may also do this on a flat top).  Place the tortilla on the heat and wait for some bubbling, flip over.

Flip again and continue cooking on each side until the tortilla is dry and crisp. Remove from pan and carefully set on baking sheet. Repeat until all tortillas are crisp, stiff and dry. Use more than one baking sheet if necessary.

Step 3. 

Heat Fustini’s SELECT olive oil in large skillet over moderate heat and just as the oil begins to smoke, add the onion and caramelize, stirring often - 10 minutes.  Add the artichoke hearts and red pepper and cook another minute.

Step 4. 

Remove from the heat and add the asparagus. Spread the mixture over each of the four tortillas, drizzle with Fustini’s Chipotle olive oil, top with the cheese and place into a hot oven.

Step 5. 

Bake until cheese is bubbly and quesadillas are hot. To serve, invert one of the quesadillas onto another, or fold each one over to make half moons. Cut into wedges and serve with black bean salsa and border guacamole.

Step 6.  Border Guacamole

Cut avocados in half, remove the pit, score meat in a crisscross pattern and remove with a spoon to a large bowl.  Add cilantro, red onion, jalapeno, lime juice, Fustini’s Persian Lime olive oil and a little salt and freshly ground black pepper and fold together. 

Season with Fustini’s 12-Year White Balsamic and serve with chips.

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