avocado and black bean quesadillas
messy but filling

- about one small avocado for every can of black beans
- favorite melting cheese
- cumin and other southwest spices
- corn or white tortillas
- salsa as desired
gut the 'cados and mash together with beans and spices in a bowl, producing a chunky paste. shread cheese and add this to the mix - it will keep everything from sliding out of the tortilla. get some veggie or canola oil hot in a frying pan while constructing the quesadillas - tortilla on top and bottom. place a 'dilla on the pan and flip when golden brown. corn tortillas will soak up more oil, so be sure to give them enough and not burn them. top with salsa or more cheese, and roll up your sleeves, cuz they're messy.