Black Bean Quesadillas with Tomato & Avocado Salsa

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry tomatoes and cilantro.

Step 2

Medium dice and transfer tomatoes to a medium bowl.

Step 3

Halve and pit avocado; scoop out the flesh, medium dice, and add to bowl.

Step 4

Shave cilantro leaves off the stems; discard the stems, mince the leaves, and add ½ to bowl (save the rest for the quesadilla filling).

Step 5

Peel, small dice onion, and add ½ to bowl (save the rest for the quesadilla filling).

Step 6

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

Step 7

Heat a skillet over medium heat.

Step 8

Wash, seed, and small dice bell peppers.

Step 9

Coat bottom of skillet with oil. Add 1/2 red onion and all the bell pepper. Stirring frequently, cook until vegetables have softened, 3-4 minutes.

Step 10

Drain and rinse beans.

Step 11

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.

Step 12

Grate 2 cups of cheddar.

Step 13

Wash and dry skillet. Heat over medium heat. Add olive oil to the pan.

Step 14

Place 1 tortilla flat in the pan. Add a layer of cheese, than a layer of bean mixture, than a little more cheese. Place 1 tortilla on top. Cook for 2-3 minutes.

Step 15

Flip the quesadilla and cook another 2-3 minutes.

Step 16

Repeat process until all the ingredients are used up.

Step 17

Serve quesadillas with the avocado salsa!