1 (15 ounce) can black beans, rinsed
1/2 cup shredded Monterey Jack cheese
1/2 cup prepared fresh salsa
4 whole-wheat tortillas
2 tsp canola oil
1 ripe avocado
1. Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. fold tortillas in half, pressing gently to flatten.
2. Heat 1 tsp oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2-4 minutes. Transfer to a cutting board and tent wiht foil to keep warm. Repear with the remaining 1 tsp oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.
Yield: 4 servings
Nutrition information per serving: 377 calories, 16 g fat, 5 g saturated fat, 46 g carbohydrates, 13 g protein, 10 g fiber, 679 mg sodium