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Spicy black bean quesadillas with roasted carrot and avocado salad

Ingredients (2 serving)

  • 2 carrots, halved lengthwise and cut crosswise into 1 inch pieces
  • 1 lime, halved
  • 1/4 cup sour cream
  • 1 medium yellow onion, thinly sliced
  • 2 clove garlic, roughly chopped
  • 2 green onions, thinly sliced, white and green parts separated
  • 1 tsp chipotle chile paste
  • 1 can black beans, drained and rinsed
  • 1/4 cup water
  • 4 small flour tortillas
  • 2 oz Monterey jack cheese, grated
  • 3 radishes, halved and thinly sliced
  • 1 oz Peppadew peppers, roughly chopped
  • 1 avocado, medium diced
  • 2 Tbsp Cotija cheese, grated or crumbled


1. Place an oven rack in the center of the oven, the preheat to 450F. Line a sheet pan with aluminum foil. Place carrots on the prepared sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 17 to 19 minutes or until lightly browned and tender when pierced with a fork. Remove from the oven. 2. Place avocado in a medium bowl and top with juice from 1 lime half. Drizzle with olive oil and season with salt and pepper to taste. In a separate bowl, combine the sour cream and the juice of the remaining lime half. Drizzle with olive oil and season with salt and pepper to taste. 3. In a large pan, nonstick if you have one, heat a drizzle of olive oil on medium-high until hot. Add the onion, season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes or until browned and softened. Transfer to a plate. Wipe out the pan. 4. While the onion cooks, in a small pot, heat a drizzle of olive oil on medium high until hot. Add the garlic, white bottoms of the green onions, and the chile paste; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the beans and water; season with salt and pper. Cook, stirring occasionally, 4 to 5 minutes or until thickened. Turn off the heat. 5. Place the tortillas on a work surface. Sprinkle the Monterey jack cheese on to one side of each tortilla. Top with the cooked onion and beans. Fold each tortilla in half. In the same large pan, heat a drizzle of olive oil on meidum until hot. Working in batches, add the quesadillas; cook 2 to 3 minutes per side, or until browned and the cheese has melted. Transfer to a cutting board; cut in half. Transfer to a serving dish. Garnish with half of the green tops of the green onions. 6. While the quesadillas cook, stir the roasted carrots, radishes, peppers, remaining green tops of green onions, and a drizzle of olive oil into the bowl of avocado. Season with salt and pepper to taste. Transfer to a serving dish. Garnish with the Cotija cheese. Serve with the cooked quesadillas and seasoned sour cream. Enjoy!

Nutritional info (per serving)

  • Calories 0g
  • Fat 0g
  • Saturated fat 0g
  • Carbs 0g
  • Fiber 0g
  • Sugar 0g
  • Protein 0g

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