Recipe

Lunch

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Canned Black Beans
, rinsed
Shredded Cheddar Cheese
Salsa
Tortillas
Avocados
, diced
Olive Oil

Black Bean Quesadillas

We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with: A little sour cream and a mixed green salad.
Total time: 15 min
Servings: 4
Equipment: Stove
  • 15 oz. Canned Black Beans, rinsed
  • 1/2 c. Shredded Cheddar Cheese
  • 1/2 c. Salsa
  • 4 Tortillas
  • 1 Avocados, diced
  • 1 tsp. Olive Oil
  • Combine beans, cheese and ¼ cup of salsa in a medium bowl. Place tortillas on a work surface. Spread ½ cup of filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
  • Heat half of the oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2–4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.