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