Avocado and Black Bean Quesadillas

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 10 minutes

Ingredients

• 2 medium avocados
• 1 tablespoon lime juice (can substitute lemon juice)
• 15 oz. can black beans, rinsed and drained
• 1/4 teaspoon cumin
• 4 tortillas, use 10 inch burrito size
• 2 cups shredded colby jack cheese
• sour cream and salsa, optional for serving
• Fresh fruit, as side dish

Directions

• Heat your griddle to 375 degrees.
• Seed, peel, and slice the avocados into slices each.  In a small bowl, toss the avocado slices with the lime juice. Gently toss to evenly coat the slices.  Set aside.
• In a small bowl, stir the cumin in with the black beans.  Set aside.
• Place a tortilla on the griddle.  Cook for 30 seconds and then flip.
• Immediately on one half of the tortilla, add 4 avocado slices, 1/2 cup of cheese, and a few tablespoons of black beans (about 1/4 of the contents of the can).
• Fold the empty half of the tortilla onto the toppings.  Cook like this for about 2 minutes.  The cheese should be starting to melt.
• Flip the quesadilla and brown the other side until all the cheese is melted.  This should take about 2 minutes. Repeat with remaining tortillas.
• Slice into triangles and serve warm with optional sour cream and salsa and fresh fruit.