Mash 1-2 ripe avocados in a mixing bowl until creamy. Add 1 can of rinsed and drained black beans, the juice of half a lime, and a pinch of minced garlic. Mix well.

Take a tortilla and spoon a generous amount of the avocado and black bean mixture onto one half. Sprinkle Monterey Jack cheese on top and fold the tortilla.

Heat a tablespoon of olive oil in a non-stick skillet over medium heat until shimmering.

Place the quesadilla in the hot skillet and cook for about 3-4 minutes on one side until golden brown and crispy. Flip and cook the other side for an additional 3-4 minutes.

Remove the quesadilla from the skillet and let it rest for about a minute. Slice into wedges and serve immediately.