Black Bean, Cilantro & Avocado Quesadillas – The Bean Institute

Ingredients

• 1 15-ounce 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)