Mmmm Veggies: Black Bean Quesadillas

Vegetarian Black Bean Quesadilla
  1. 1 15-ounce can black beans, rinsed
  2. 1/2 cup shredded Monterey Jack cheese, preferably pepper Jack
  3. 1/2 cup prepared fresh salsa
  4. 4 8-inch whole-wheat tortillas
  5. 2 teaspoons coconut oil
  6. 1 ripe avocado, diced
  1. Combine beans, cheese and 1/4 cup salsa in a medium bowl.
  2. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla.
  3. Fold tortillas in half, pressing gently to flatten.
  4. Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
  5. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total.
  6. Transfer to a cutting board and tent with foil to keep warm.
  7. Repeat with the remaining 1 teaspoon oil and quesadillas.
  8. Serve the quesadillas with avocado and the remaining salsa.
Adapted from Eating Well
Adapted from Eating Well
Eat Fit Fuel
You May Also Like