1 can (15oz) black beans, rinsed
½ cup shredded cheese (preferably Monterey Jack)
½ cup salsa
4 (8") tortillas (ideally whole-wheat)
2 tsp vegetable oil
1 ripe avocado, peeled and sliced
In a bowl, mix together the beans, cheese and half of the salsa. Place the tortillas flat on a work surface and spread with ½ cup of the bean/cheese filling. Then fold the tortilla in half and gently press down to spread out the mixture evenly.
In a large skillet, heat the vegetable oil and cook the tortillas on each side until lightly browned, about 2 minutes each side. Serve with the remaining salsa and the cut up avocado and a tossed salad.