Vegetable Quesadillas with Black Bean Salsa and Border Guacamole – Fustini's Oils & Vinegars

Ingredients

• 4 12-inch flour tortillas
• 1 teaspoon Fustini’s Delicate SELECT olive oil
• 1 large onion, sliced
• 6-8 artichoke hearts, well-drained and roughly chopped
• 1 roasted red pepper, diced
• 1 lb asparagus, peeled and cut on the bias into 2-inch pieces
• 1 tablespoon Fustini’s Chipotle olive oil
• 1 lb Mexican crumbling cheese or blend
• 1 cup cooked black beans
• 1 jalapeno, minced
• 2 tablespoon white onion, finely diced
• 1 garlic clove, minced
• 3 tablespoon red pepper, finely diced
• 1/4 cup cucumber, peeled, seeded and finely diced
• 2 Roma tomatoes, peeled, seeded and chopped
• 1/4 cup cooked corn
• Juice of 1/2 lime
• 1 teaspoon Fustini’s Jalapeno Lime balsamic
• 1/2 teaspoon Fustini's Aji Verde Crush olive oil
• 1/8 teaspoon cumin
• 1/8 teaspoon chili powder
• 2 tablespoons cilantro, chopped
• 3 avocados, ripe
• 2 tablespoons cilantro, plus more for garnish
• 1/2 cup red onion, finely diced
• 1-2 jalapeno, seeded and minced
• Juice of 1 Lime
• drizzle Fustini’s Persian Lime olive oil
• freshly ground black pepper
• Kosher salt
• drizzle Fustini’s 12 Year White Balsamic Vinegar