Makes 4 servings
4 8-inch flour tortillas
1 cup shredded Monterey Jack cheese
6 ounces strawberries, cut into slices
1 avocado, cut into slices
1/4 cup canned black beans, rinsed and drained
4 teaspoons snipped fresh cilantro
1. Heat a large skillet over medium heat. Place 1 tortilla in the skillet. Arrange 1/4 cup of the shredded cheese over half of the tortilla. Cook for 1 minute, or until the cheese begins to melt.
2. Arrange the strawberry slices, avocado slices, and 1 tablespoon of the black beans over the cheese. Top with 1 teaspoon of the cilantro, then fold the tortilla in half and press gently with a spatula.
3. Cook the quesadilla for 1 to 2 minutes on each side, or until golden brown. Remove from the pan. Repeat the procedure 3 times with the remaining tortillas and ingredients. Cut each quesadilla into wedges and serve immediately.