Recipe: Avocado-Tomato Quesadillas

AVOCADO-TOMATO QUESADILLAS

1/2 cup canned pink beans, drained and rinsed
3/4 teaspoon chili powder
1/2 teaspoon grated lime rind
2 tablespoons olive oil, divided use
1 teaspoon water
2 medium tomatoes, seeded and chopped (about 1 cup)
2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro
8 ounces (2 cups) pepper Jack cheese, shredded
4 low-carb tortillas, any flavor
1/2 avocado, cut into 8 slices

In a food processor fitted with a steel blade, pulse beans, chili powder and rind to combine. With machine running, add one tablespoon oil and water. Scrape down sides as needed. Process until a smooth paste forms. Set aside.

Combine tomatoes, red onion and cilantro in a bowl. Stir in cheese. Set aside.

Heat one-half tablespoon oil in a large nonstick skillet over medium-high heat. Fry two tortillas for 30 seconds to one minute, until golden brown spots appear on undersides. Place on paper towel, uncooked side up.

Spread two rounded tablespoons of bean mixture on half of each tortilla. Top with three-fourths cup salsa mixture and two slices of avocado. Fold tortillas in half over filling.

Place back in skillet. Cover and cook 30 seconds on medium-low heat to melt cheese. Repeat with remaining tortillas and fillings.

Makes 4 servings
Per serving: 13 grams net carbohydrates

Source: Dr. Atkins' Quick & Easy New Diet Cookbook