By Dianne Gregg
  • 1 15oz can black beans, rinsed
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup salsa
  • 4 8 inch tortillas or 2 whole pitas sliced in half
  • 2 tsp olive oil or garlic oil
  • 1 ripe avocado, diced (optional)
Cooking time: 15 mins Serving: 4 people

Here is something when you’re in a hurry. Perfect for lunch or light dinner.


1. In a medium bowl, combine beans, cheese and 1/4 cup salsa
Spread 1/2 cup filling on one side of tortilla, fold and gently flatten.

2. Heat 1 tsp oil in a large skillet over medium heat. If you have a skillet big enough to accommodate all 4 tortillas cook for 2-4 minutes until golden on both sides. If you don’t have a skillet big enough, make 2 at a time and cover the finished tortillas with aluminum foil to keep warm.

3. Serve quesadillas with avocado, or extra salsa.

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