Black Bean & Veggie Quesadillas with Tomato & Avocado Salsa

1 fruit without skin and seeds Avocados, California (Haas)
2 serving Bushs Black Beans
.50 cup Cheese - Kraft Shredded Cheddar Cheese
100 grams Cilantro, raw
1 pepper Jalapeno Peppers
2 serving Tortillas, MISSION, flour tortilla, 8 inch, 49g
.50 fruit (2" dia) Limes
0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
2 tomato Red Ripe Tomatoes
.50 tbsp Extra Virgin Olive Oil
.25 tsp Salt
1 dash Pepper, black
.50 tsp Chili powder
1 serving 1/2 tsp. Cumin Powder (by ANEWAY)

Wash and dry tomatoes, jalapenos, and cilantro.

Medium dice and transfer tomatoes to a medium bowl. Seed, mince, and add 1/2 of the jalapeno to bowl (save the rest for the quesadilla filling). Halve and pit avocado; scoop out the flesh, medium dice, and add to the bowl. Shave cilantro leaves off the stems; discard the stems, mince the leaves, and add 1/2 to bowl (save the rest for the quesadilla filing).

Drizzle ingredients in bowl with olive oil and lime juice; season with salt and pepper. Mix to combine and set aside.

Heat a skillet over medium heat. Coat bottom of skillet with oil. Add remaining onion and jalapeno. Stirring frequently, cook until vegetables have softened. 3-4 minutes. Drain and rinse beans. Add beans and remaining cilantro to skillet. Then season with chili powder, cumin, salt, and pepper. Stir and cook until beans are warmed through, 2-3 minutes. Transfer to a bowl.

Wash and dry skillet. Heat over medium heat.

Place tortillas on a flat surface. Layer one half of each tortilla with 1/4 cheese, 1/2 of the bean mixture, and the other 1/4 of the cheese. Fold over tortilla to close.

Coat skillet with oil. Place both quesadillas in the skillet, straight edges next to each other. Cook until golden brown on both sides and cheese is melted, 2-3 minutes per side.

Transfer to cutting board and cut into wedges. Serve with salsa.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user LIAMSGMA1.