A simple, satisfying meal that brings comfort and flavor to your table tonight!

1

Rinse the black beans under cold water and drain them well. This helps to reduce the sodium content.

2

In a small bowl, mash the black beans with a fork until they are mostly smooth but still slightly chunky.

3

Add salt and pepper to the mashed beans and mix well to incorporate the seasoning.

4

Heat the olive oil in a skillet over medium heat for about 2 minutes.

5

Place a corn tortilla in the skillet and spoon a generous portion of the black bean mixture onto one half of the tortilla.

6

Sprinkle cheese over the black beans, then fold the tortilla in half to cover the fillings.

7

Cook for about 3 minutes on one side until the tortilla is golden brown and the cheese starts to melt.

8

Carefully flip the quesadilla using a spatula, and cook for another 3 minutes on the other side until golden brown.

9

Once done, remove from the skillet and let it cool for a minute before cutting it into wedges.

10

While the quesadillas cool, slice the avocado and prepare the sour cream for dipping.

4

• Add diced jalapeños to the black beans for a spicy kick.
• Top the quesadilla with a drizzle of hot sauce or fresh cilantro right before serving.
• Make it a breakfast quesadilla by adding a scrambled egg or two to the filling.

• For a richer flavor, use a mix of cheeses like Monterey Jack and Cheddar.
• Serve with fresh salsa or pico de gallo for added zest.
• Add some sautéed onions or bell peppers to the bean mixture for extra texture and sweetness.

• fat: 15 grams
• carbs: 45 grams
• protein: 15 grams
• calories: 350

A hearty dish packed with protein and fiber from the beans, along with healthy fats from the avocado, making it a nourishing choice.

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