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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Eating Well Magazine July/August 2010 I made this as a quick lunch today and it was very yummy and simple. My kids really enjoyed it! Ingredients:
1 (15 ounce) can black beans, rinsed |
1/2 cup monterey jack cheese, shredded |
1/2 cup salsa |
4 (8 inch) whole-wheat tortillas |
2 teaspoons canola oil, divided |
1 avocado, diced |
Directions:
1. Combine beans, cheese and 1/4 c salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 C filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
2. Heat 1 t oil in a large 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 remaining oil and quesadillas.
3. Serve with avocado and remaining salsa.
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