I live in Texas and I LOVE Mexican food, specifically Tex-Mex.  Unfortunately, I can no longer eat all the Tex-Mex I want unless I want to face the consequences.  What I can do, however, is whip up these quick and easy Black Bean & Avocado Quesadillas to get my fix.  They only take 10 minutes to make and I almost always have the ingredients on hand.  It’s Taco Tuesday, but try these guiltless quesadillas instead.  Enjoy!


  • 24-ounce can black beans; rinsed and drained
  • 1 cup coarsely grated low-fat Monterey Jack cheese
  • 1 thinly sliced jalapeno pepper
  • 8 small tortillas (7-inch)
  • 2 teaspoons olive oil
  • 1 cup cubed avocado
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt (optional)


Mash half the black beans with potato masher until smooth, and mix with remaining whole beans.  Spread equal parts beans, cheese and jalepenos on four tortillas.  Stack a second tortilla on top of the filling.  Heat 1 teaspoon of oil in a large nonstick saute pan over medium-high heat.  Put two quesadillas in the pan, pressing down with spatula to close.  Cook 2 to 4 minutes on both sides.  Repeat with remaining two quesadillas.  Dice avocado, then toss with lime juice and salt.  Serve atop thes quesadillas.

Makes 4 servings

Photo Credit:  blog.americanfeast.com



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