Black Bean Quesadillas
In a hurry? These satisfying quesadillas take just 15 minutes to make. 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.
Ingredients
- 1 15-ounce can black beans, rinsed
- ½ cup shredded monterey jack cheese, preferably pepper jack
- 1/2 cup prepared fresh salsa (see tip), divided
- 4 8-inch whole-wheat tortillas
- 2 teaspoons neutral oil, such as canola or avocado, divided
- 1 ripe avocado, diced
Directions
- Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.
