Ingredients
2 6-inch corn tortillas
1/4 cup shredded Mexican cheese
1/4 cup black beans (drained & rinsed)
1/4 cup chopped cilatro
one quarter of a chopped avacado
1-2 tablespoons chopped sweet onion
1-2 teaspoons green hot salsa (I used Mrs. Renfro’s-specifically marked Gluten Free)
2 tablespoons greek yogurt
lime wedge
Directions:
Spray a fry pan with non-stick cooking spray and set to medium heat. Place one tortilla in pan and sprinkle with cheese. Add beans, cilantro, avacado and hot salsa. Top with another tortilla and spray top with cooking spray. After the bottom tortilla is crispy (about 5 min.) carefully flip over the quesadilla and continue cooking until the other side is crispy (about 5 min.). Remove from pan, cut into quarters and top with Greek yogurt and a lime wedge.