Black Bean, Corn & Avocado Quesadillas

Quesadillas come in all shapes and sizes with so many different options for filling. Here in Texas you can pretty much find a quesadilla with any filling you can imagine. We have your typical chicken and steak, but we also have brisket, veggie, breakfast, and even dessert style. If you need a variety in tacos, bbq, or quesadillas, Texas is definitely the place to find that! This one is another go-to lunch for me. Coming in right under 400 calories, it provides a healthy, light lunch without weighing me down. I am, by no means a vegetarian, but I do try to keep my meat intake to no more than one meal a day. The beans provide me with the filling fiber and protein to keep me going. Feel free to swap out any of the ingredients for ones you like. I usually top mine with just a little salsa and light sour cream. These are also freezer friendly! Feel free to make a batch, store in the freezer and reheat either in a toaster oven or over medium heat in a pan.

Black Bean, Corn & Avocado Quesadillas
1 serving

WW Freestyle Points: 8

• 2 whole wheat tortillas
• 1/4 cup sharp cheddar cheese, shredded (I usually end up using less)
• 1/8 cup no salt added black beans, drained and rinsed
• 1/8 cup frozen corn kernels, thawed
• 1/4 avocado

Heat a nonstick skillet over medium heat. Once heated, spray with nonstick cooking spray and place 1 whole wheat tortilla in the pan. Place half the cheese on the tortilla. You really don’t need much, just enough to act as a glue. Top the cheese with the beans, corn, and avocado. Sprinkle the remaining cheese on top of that, again just enough to act as a glue, and top with the remaining tortilla. Spray the outside of the top tortilla with cooking spray. Cook for about 1 – 1 1/2 minutes, then using a large spatula, flip it over. Cook on the other side for about another minute. Just until all the cheese is melted and both tortillas are browned. Let it cool for just a minute before cutting into four pieces. Feel free to top with salsa, sour cream, cilantro, or any topping of your choosing! If freezing, be sure to let them cool completely to room temperature (never freeze hot/warm food). Store them in an airtight container, vacuum seal, or in a freezer zippie.