Masrer at Cooking

 

 

Ingredients

• 1 can(s) (15-ounce) black beans, rinsed
• 1/2 cup(s) shredded Monterey Jack cheese, preferably pepper Jack
• 1/2 cup(s) prepared fresh salsa (see Tip), divided
• 4  (8-inch) whole-wheat tortillas
• 2 teaspoon(s) canola oil, divided
• 1  ripe avocado, diced

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1. 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.
2. 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.
   
   Exchanges: 2 1/2 starch, 1 1/2 lean meat, 2 fat. Carbohydrate Servings: 2 1/2. Nutrition bonus: Calcium (25% daily value), Folate (23% dv), Iron (19% dv), Potassium (17% dv).