Black Bean Quesadillas


    • 1 15-ounce can black beans, rinsed
    • ½ cup shredded Monterey Jack cheese, preferably pepper Jack
    • ½ cup prepared fresh salsa (see Tip), divided
    • 4 8-inch whole-wheat tortillas

      • 2 teaspoons canola oil, divided
      • 1 ripe avocado, diced


  • 1Combine beans, cheese and ¼ cup salsa in a medium bowl. Place tortillas on a work surface. Spread ½ cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
  • 2Heat 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.
  • Tip: Look for prepared fresh salsa in the supermarket refrigerator section near other dips and spreads.


Recipe and image taken from