Spicy Black Bean Quesadilla with Fresh Avocado Salsa

Ingredients

• 4 whole wheat tortillas
• 400 g black beans, cooked and drained
• 150 g corn kernels, fresh or frozen
• 1 red bell pepper, diced
• 1 jalapeño, finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 2 tbsp fresh coriander, chopped
• 1 avocado, diced
• 1 tomato, diced
• 1 tbsp lime juice
• to taste salt

Steps

1. 1. In a large bowl, combine the black beans, corn, red bell pepper, jalapeño, ground cumin, smoked paprika, garlic powder, and fresh coriander. Mix well to form the filling.
2. 2. Lay a whole wheat tortilla on a flat surface. Spoon an even layer of the black bean mixture onto half of the tortilla, then fold the other half over to create a semi-circle.
3. 3. Heat a non-stick skillet over medium heat. Cook the quesadilla for about 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining tortillas and filling.
4. 4. In a separate bowl, mix the diced avocado, tomato, lime juice, and a pinch of salt to make the fresh avocado salsa.
5. 5. Cut the quesadillas into wedges and serve immediately with the fresh avocado salsa on the side.

Notes

• Feel free to add more vegetables like spinach or zucchini to the filling for added nutrition.
• The jalapeño adds a creative spicy twist; adjust the amount to your preferred spice level.

Substitutions

• If avoiding wheat, use gluten-free tortillas.
• You may substitute the black beans with pinto beans if preferred.