Chipotle Black Bean & Avocado Quesadilla

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Ingredients

• 1 cup black beans with cooking liquid
• 1 garlic clove, minced
• 1 teaspoon chipotle chili powder
• 1/4 teaspoon sea salt
• 2 tablespoons lime juice
• 1 ripe avocado
• 2 tablespoons minced cilantro
• 1 tablespoon lime juice

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line-height: 1.8; list-style-type: none; margin-bottom: 0em; margin-left: 0em; position: relative;">4 whole wheat flour tortillas, 10 inches across

Olive oil, for brushing

3 to 4 ounces shredded sharp cheddar

Instructions

1. In a skillet, combine black beans and liquid with the garlic, chipotle powder, sea salt and lime juice. Heat over medium-low and cook until the majority of liquid has been absorbed, 6 to 8 minutes.
2. Meanwhile, scoop the avocado from its shell and place it in a bowl. Add the minced cilantro and lime juice; mash with a fork until avocado is in small chunks.
3. Preheat a griddle or large, flat skillet over low heat. Brush one side of a tortilla with olive oil and place it oil-side down on a plate or other clean surface. Sprinkle with 1/4 of the cheese, followed by 1/2 the black beans, 1/2 the avocado mixture, and finish with another layer of cheese. Place another tortilla on top and brush the top side with olive oil. Repeat with remaining ingredients to make a second quesadilla.
4. Cook the quesadilla over low heat, flipping once, about 4 to 5 minutes. The tortilla should be browning and crisp and the cheese should be melting. Repeat with second quesadilla. Cut into wedges to serve.

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from #Bangladesh #News aka Bangladesh News Now!!!

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