Begin by rinsing and draining one can of black beans. Slice a ripe avocado in half, scoop the flesh into a bowl, and mash it. Mix in a splash of lime juice.

Lay a tortilla flat, spread a layer of the avocado mixture, add black beans, and top with cheese. Fold the tortilla in half.

Heat a non-stick skillet over medium heat, coat lightly with oil, and cook for 3-4 minutes until golden brown.

Flip the quesadilla and cook for another 3-4 minutes until both sides are crispy and cheese is melted.

Transfer to a cutting board, let cool for a minute, and slice into wedges. Serve warm with salsa or guacamole.