Avocado And Spinach Bean Quesadillas

Ingredients

• 4 (8-inch) whole wheat tortillas
• 1 (15.5 ounce) can low-sodium red kidney beans, drained and rinsed
• 1/2 cup frozen spinach, thawed and squeezed dry
• 1 cup shredded Monterey Jack or Cheddar cheese
• 1 avocado, peeled, pitted, and chopped
• Garlic powder or dry herbs, optional

Method

1. 1 Mash beans in a bowl until slightly chunky. Stir in garlic powder or herbs if desired.
2. 2 Layer one tortilla with half the beans, spinach, cheese, and avocado. Top with second tortilla and press gently.
3. 3 Heat a nonstick skillet over medium. Cook quesadilla 1-2 minutes per side until golden brown and cheese melts.
4. 4 Repeat with remaining tortillas. Cut into quarters and serve warm.