Red Bean Quesadilla

Ingredients

• 1/4 cup Whole wheat tortilla(8 inch)
• 1 cup Frozen spinach, thawed and squeezed to remove excess liquid
• 2 tbsp Shredded Monterey Jack or Cheddar cheese
• 1 piece(s) Avocado, peeled pitted chopped
• 15.5 cups Low-sodium red kidney beans (drained and rinsed with cold water)
• 1/2 tsp Garlic powder or dry herbs

Instructions

1. Using a fork, mash beans in a bowl until slightly chunky. Add no-salt seasonings such as garlic powder and dried or fresh herbs, if desired.
2. Place 1 tortilla on a plate and top with half the mashed beans.
3. Top the beans with the spinach, then cheese and avocado. (optional)
4. Put the other tortilla on top of the avocado, gently pressing it down so the top half sticks.
5. Place a nonstick skillet on the stove over medium and heat until warm, then place 1 quesadilla in the dry skillet. Cook until golden brown, about 1 to 2 minutes on each side. (Or put the plate in the microwave and heat until the cheese melts, about 45 seconds.)
6. Repeat with the remaining quesadilla.
7. Cut each quesadilla into quarters. Serve warm.

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