4 Servings 5 min Cook
1 Cup, chopped Onions
8 Oz Mexican Cheese
2 Cup Canned Black Beans
1 Tsp Pepper Or Hot Sauce
8 Tortilla Tortillas
1 Tbsp Vegetable Oil
2 Large whole (3" dia) Tomatoes
5 Cup Fresh Cilantro
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.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total.
Transfer to a cutting board and tent with foil to keep warm.
Repeat with the remaining 1 teaspoon oil and quesadillas.
Serve the quesadillas with mashed avocado and the remaining salsa.