1 15-ounce can black beans, rinsed

½ cup shredded Monterey Jack cheese

½ cup prepared fresh salsa

4 8-inch whole-wheat tortillas

2 teaspoons canola oil, divided

1 ripe avocado, diced



1. Combine beans, cheese and ¼ cup salsa in a medium bowl.

2. Place tortillas on a work surface.

3. Spread ½ cup filling on half of each tortilla.

4. Fold tortillas in half, pressing gently to flatten.

5. Heat 1 teaspoon oil in a large nonstick skillet over medium heat.

6. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total.

7. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.

Yield: 4 Servings 
Prep Time: 5mins
Total Time: 20mins

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