In a medium bowl, combine the drained black beans, diced avocado, and a splash of lime juice. Gently mash the avocado with a fork while mixing to create a creamy consistency, making sure to retain some chunks for texture. If you desire extra veggies like bell peppers or corn, fold them in now to boost nutrition and flavor.

Heat a large non-stick skillet over medium heat and lightly coat the bottom with olive oil. Allow the oil to shimmer slightly, which will indicate it’s ready for cooking.

Once the pan is hot, place one tortilla flat in the skillet. On one half, generously spread the avocado and black bean mixture, and then sprinkle a layer of Monterey Jack cheese on top of the filling. Carefully fold the tortilla over, creating a half-moon shape.

Cook the quesadilla for about 2-3 minutes on one side until the tortilla is golden brown and crispy. Flip it over gently and cook for an additional 2-3 minutes on the other side.

Once both sides of the quesadilla are golden and the cheese is perfectly melted, remove it from the pan and place it on a cutting board. Allow it to cool for just a minute before slicing it into wedges.