Black Bean and Avocado Quesadillas
Ingredients
- 24 ounces black beans, rinsed and drained
- 1 cup coarsely grated low-fat monterey jack cheese
- 1 thinly sliced jalapeno pepper
- 8 (7 inch) flour tortillas
- 2 teaspoons olive oil
- 1 cup cubed avocado
- 1 tablespoon lime juice, fresh
- 12 teaspoon salt, (optional)
Directions
Mash half the black beans with potato masher until smooth, and mix with remaining whole beans.Spread equal parts beans, cheese and jalapenos on flour tortillas.
Stack second tortilla on top of the filling.
Heat 1 teaspoon of oil in a large nonstick saute pan over medium-high heat.
Put two quesadillas in the pan, pressing down with spatula to close.
Cook 2 to 4 minutes on both sides.
Repeat with the remaining two quesadillas.
Dice avocado, then toss with the lime juice and salt.
Serve atop the quesadillas.