- 1 375 ml tin refried or red kidney beans, rinsed
- ½ cup grated cheddar cheese
- ½ cup prepared fresh salsa (see Tip), divided
- 4 medium wheat tortillas
- 2 teaspoons olive oil, divided
- 1 ripe avocado, diced
Combine beans, cheese and ¼ cup salsa in a medium bowl. Place tortillas on a work surface. Spread ½ cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
Heat 1 teaspoon oil in a large nonstick frypan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and cover with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.
Tip: Look for prepared fresh salsa in the supermarket refrigerator section near other dips and spreads. Alternatively, make your own by finely chopping tomato, cucumber, red onion, and lime juice, salt and pepper and mixing together
Serve with extra salsa and green salad