Mash one ripe avocado until creamy, then fold in one cup of rinsed black beans, a squeeze of lime juice, and half a cup of shredded Monterey Jack cheese. Mix thoroughly and set aside.

Take a tortilla and place it on a flat surface. Spread a generous portion of the filling over half of the tortilla and fold it over to enclose the filling.

Heat a non-stick skillet over medium heat, add a drizzle of olive oil, and place one quesadilla in the skillet. Cook for about 3-4 minutes until golden brown, then flip and cook the other side.

Remove the cooked quesadilla from the skillet, allow it to cool for a minute, and cut into wedges. Serve with salsa or guacamole.