To download a Spanish translation of this recipe click here. Print Ingredients 1 (15 oz.) can black beans, drained (liquid reserved) and rinsed 1 medium tomato, diced 1 tablespoon jalapeno pepper, finely diced 1 tablespoon fresh lemon juice 1 medium garlic clove, minced ¼ cup finely diced fresh cilantro 2 teaspoons extra virgin olive oil 8 6-inch corn tortillas 1 medium avocado, peeled and cut into thin slices ¼ cup plant-based shredded cheese, optional plant-based sour cream, optional Total Time: 30 minutes Prep Time: 15 minutes Number of Servings : 4 Serving Size: 1 quesadilla To download a Spanish translation of this recipe click here. Directions In a small mixing bowl, mash the beans with a potato masher or fork, adding 1 to 2 tablespoons of the reserved bean liquid to make a thick, lumpy mixture. Add the tomato, chile pepper, lemon juice, garlic, and cilantro to the beans and mix well. Heat 1 teaspoon of the olive oil in a large skillet. Spread ½ cup of the bean mixture onto two tortillas. Place them in the skillet, bean side up. Sprinkle each with 1 tablespoon of cheese, if desired. Top with another tortilla. Cook the quesadillas over medium heat for about 4 minutes, until the bottom side is browned. Turn over carefully and cook the other side for about 4 minutes, until browned. Remove the quesadilla from the skillet and garnish with avocado slices and plant-based sour cream, if desired. Repeat the process again to make four quesadillas. Source: Sharon Palmer, RDN