Black Bean, Cheese and Serrano Quesadillas With Avocado and Lime

serves 2-4
Recipe from cookthink

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instructions

1. Preheat the oven to 200F. Drain the beans, grate the cheese and slice the serrano. You’ll need to cook the quesadillas in two batches of two, putting the first batch in the oven to keep warm until the second one's ready.

2. Put 4 tortillas flat on the counter. Spread equal parts beans, cheese and sliced serranos evenly on each tortilla. Stack a second tortilla on top of the filling to close each quesadilla.

3. Heat 1 teaspoon of oil in a large nonstick sauté pan over medium-high heat. When the oil is hot and shimmering, put 2 quesadillas in the pan. Keep the quesadillas closed by pressing down on them with a spatula. Cook, shaking the pan occasionally, until they're brown on the first side, 2-4 minutes.

4. Carefully flip the quesadillas and brown on the second side for another couple of minutes. (It might help to put a large plate over the pan and then invert the pan, sliding the quesadilla back into the pan on the other side.)

5. When the quesadillas are browned (and the cheese has melted), put them on an oven-safe plate and in the oven to keep warm. Repeat steps 3-4 with the remaining 2 quesadillas.

6. Dice the avocado and toss with the lime juice. Serve alongside the quesadillas.