Instructions

• Make the avocado ranch: place 1 ripe medium avocado, 1/3 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons chopped parsley, 2 tablespoons chopped dill, 1 minced garlic clove, 1 teaspoon Worcestershire sauce, 1/2 teaspoon white vinegar, 1/2 teaspoon smoked paprika, 1/4 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor; blend until smooth and creamy, scraping down the sides as needed. Transfer to a seal-tight container and refrigerate (can be stored 1–2 days).
• In a large bowl, mash together 1 cup black beans and 1 cup cannellini beans with a fork, spoon, or potato masher until mostly broken down but still slightly chunky.
• Divide the grated cheeses and mashed beans into two equal portions: each portion will fill one quesadilla. (You should have two portions of cheeses totaling 2 ounces sharp white cheddar + 2 ounces pepperjack, and two portions of the mashed bean mixture.)
• Assemble the quesadillas on a clean work surface: for each quesadilla, place one whole wheat tortilla flat, sprinkle with an even portion of the sharp white cheddar and pepperjack cheeses, spread an even portion of the mashed beans over the cheese, top the beans with the remaining cheese portion, then place a second tortilla on top and press gently to compact.
• Heat an electric griddle or a large skillet over medium heat. Add a little butter or olive oil to coat the cooking surface.
• Toast the assembled quesadillas: place them in the hot griddle or skillet and cook until the bottom tortilla is crispy and golden brown, then gently flip each quesadilla and cook the other side until crispy and golden and the cheese is melted (cook the second side about 2–3 minutes).
• Remove the quesadillas from the skillet, let rest 1 minute, then cut each into wedges and serve with the avocado ranch.