Photo by Iuliia Nedrygailova
Serves 6
2 14-ounce cans black beans, drained, rinsed and dried
2 cups chunky salsa, homemade or store-bought
12 10-inch tortillas
4 cups Mexican-blend cheese
2 avocados, sliced
Sour cream, optional for serving
In a large bowl, combine beans and salsa and set aside. Arrange tortillas on a clean kitchen counter surface. On one half of each tortilla, spread the bean mixture and some cheese, according to your taste. Fold the empty side over onto the filled side and press down firmly.
Spray a large skillet with oil, and heat over medium heat. Add one or two quesadillas to the skillet and spray the tops with oil as well. Fry until golden brown and crisp on the bottom; flip and cook an additional 3–4 minutes until brown on the other side. Remove, slice into thirds and place on serving plates. Add avocado slices and serve with sour cream, if desired.
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