Black Bean Avocado Quesadillas

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Black Bean Avocado Quesadillas

 

1 tablespoon olive oil

1 1/2 cups sliced red onion

1 orange bell pepper, cut in 1-inch-wide strips

1/2 teaspoon ground thyme

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 19 ounce can black beans drained, rinsed and lightly mashed with a fork

1 medium-size, ripe Haas avocado, cut in 1/2-inch pieces

4 10 inch flour tortillas

1/2 cup shredded light Cheddar

 

Preheat the broiler. Coat a baking sheet with cooking spray.

Heat the oil in a large nonstick skillet over high. Add the onion, bell pepper,

thyme, salt and pepper. Cook, stirring occasionally, until the vegetables are

softened, about 5 to 6 minutes. Stir in the black beans, cook for 1 minute and

remove from the heat. Add the avocado.

Working with 1 at a time, place a tortilla on the baking sheet. Place 1/4 of the

bean mixture on 1/2 of the tortilla. Sprinkle with 2 tablespoons of the cheese

and fold the tortilla closed. Repeat the procedure until the 4 quesadillas are

formed and all the remaining ingredients are used.

Broil the quesadillas 2 to 3 minutes, or until the cheese is melted and the tops

are lightly browned.

To serve, cut in wedges.

Makes 4 servings.

Calories 285, Fat 14 g, Carbs 28 g, Sodium 797 mg, Fiber 11 g.

Points 6.