Easy Lunch - Black Bean Quesadilla

I am still on this 'hummus wrap' kick so that's what I am having for lunch today....however, my good friend Whitney Delaney shared a wonderful alternative to my wraps: Black Bean Quesadilla. Who doesn't love easy Mexican food?! Since I don't have a stove top at work, this is a "make-the-night-before and wrap in foil" kind of meal. You could always change up the filling with whatever you like.

While I would love to claim this photo, I didn't take it! I borrowed it :)

• 1 15-ounce can black beans, rinsed
• 1/2 cup shredded Monterey Jack cheese, preferably pepper Jack
• 1/2 cup prepared fresh salsa, divided
• 4 8-inch whole-wheat tortillas
• 2 teaspoons canola oil, divided
• 1 ripe avocado, diced

PREPARATION

1. 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.
2. 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 avocado and the remaining salsa.

http://www.eatingwell.com/recipes/black_bean_quesadillas.html