Black Bean And Avocado Quesadillas

• 24 ounces black beans, rinsed and drained
• 1 cup of coarsely grated low-fat monterey jack cheese
• 1 thinly sliced jalapeno pepper
• 8 (7 inch) flour tortillas
• 2 teaspoons olive oil
• 1 cup of cubed avocado
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt (optional)

1. Mash half the black beans with potato masher until smooth, and mix with remaining whole beans.
2. Spread equal parts beans, cheese and jalapenos on flour tortillas.
3. Stack second tortilla on top of the filling.
4. 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.
5. Cook 2 to 4 minutes on both sides.
6. Repeat with the remaining two quesadillas.
7. Dice avocado, then toss with the lime juice and salt. Serve atop the quesadillas.

black beans, cheese, jalapeno pepper, flour tortillas, olive oil, avocado, lime juice, salt

Taken from www.food.com/recipe/black-bean-and-avocado-quesadillas-364704 (may not work)