Black Bean & Veggie Quesadillas with Tomato & Avocado Salsa

[Sincerely-Food-Chef]

Ingredients

• 2 avocados
• 1 (15 oz) can black beans
• 1 (8 oz) block cheddar cheese
• 1 small bunch cilantro
• 2 jalapeño peppers
• 4 large flour tortillas
• 1 lime
• 2 red bell peppers
• 1 medium red onion
• 4 tomatoes
• black pepper
• chili powder
• cumin, ground
• extra virgin olive oil
• salt

Instructions

1. Wash and dry tomatoes, jalapeños, and cilantro.
   • 4 tomatoes
   • 2 jalapeño peppers
   • 1 small bunch cilantro
2. Medium dice and transfer tomatoes to a medium bowl. Seed, mince, and add ½ of the jalapeños to bowl (save the rest for the quesadilla filling). Halve and pit avocados; scoop out the flesh, medium dice, and add to bowl. Shave cilantro leaves off the stems; discard the stems, mince the leaves, and add ½ to bowl (save the rest for the quesadilla filling). Peel, small dice onion, and add ½ to bowl (save the rest for the quesadilla filling).
   • 2 avocados
   • 1 medium red onion
3. Drizzle ingredients in bowl with olive oil and lime juice; season with salt and pepper. Mix to combine and set aside.
   • 2 tsp extra virgin olive oil
   • juice of 1 lime
   • ½ tsp salt
   • ¼ tsp black pepper
4. Heat a skillet over medium heat.
5. Wash, seed, and small dice bell peppers.
   • 2 red bell peppers
6. Coat bottom of skillet with oil. Add remaining onion, jalapeño, and bell pepper. Stirring frequently, cook until vegetables have softened, 3-4 minutes.
   • 2 tbsp extra virgin olive oil
7. Drain and rinse beans.
   • 1 (15 oz) can black beans
8. Add beans and remaining cilantro to skillet. Then season with chili powder, cumin, salt, and pepper. Stir and cook until beans are warmed through, 2-3 minutes. Transfer to a bowl.
   • 1 tsp chili powder
   • 1 tsp cumin
   • ½ tsp salt
   • ¼ tsp black pepper
9. Grate 2 cups of cheddar.
   • 1 (8 oz) block cheddar cheese
10. Wash and dry skillet. Heat over medium heat.
11. Place tortillas on a flat surface. Layer one half of each tortilla with ⅛ of the cheese, ¼ of the bean mixture, and another ⅛ of the cheese. Fold tortillas over to close.
    • 4 large (burrito size) flour tortillas
12. Coat skillet with oil. Place 2 of the quesadillas in the skillet, straight edges next to each other. Cook until golden brown on both sides and cheese is melted, 2-3 minutes per side. Repeat with remaining 2 quesadillas.
    • 1 tbsp extra virgin olive oil
13. Transfer to a cutting board and cut into wedges.
14. To serve, place quesadilla on a plate and serve with salsa. Enjoy!