Chipotle Black Bean and Avocado Quesadillas

• 1 garlic clove
• 2 limes (3 tablespoons juice)
• 2 tablespoons tahini
• 2 tablespoons Mexican hot sauce (such as Cholula)
• 2 tablespoons olive oil
• ½ to 1 teaspoon adobo sauce (from 1 can chipotle peppers in adobo sauce)
• ¾ teaspoon cumin, divided
• ¼ teaspoon kosher salt
• 15-ounce can black beans
• ½ tablespoon olive oil
• ¼ teaspoon kosher salt
• 2 avocados
• 1 cup corn kernels, frozen or fresh
• 1½ cups shredded Mexican blend cheese
• 8 whole wheat tortillas (or gluten-free tortillas)

Cilantro, for a garnish

1. 1. Finely mince 1 garlic clove. Juice 2 limes.
2. 2. In a small bowl, combine the garlic and lime juice with 2 tablespoons tahini, 2 tablespoons Mexican hot sauce, 2 tablespoons olive oil, ½ to 1 teaspoon adobo sauce (depending on spice tolerance), ½ teaspoon cumin, and ¼ teaspoon salt. If the sauce is thick, stir in a very small amount of water until the desired consistency is reached.
3. 3. Drain and rinse the black beans. In a small bowl, stir them together with ¼ teaspoon cumin, ½ tablespoon olive oil, and ¼ teaspoon kosher salt.
4. 4. Remove the pit and peel from the avocados, and slice them thinly.
5. 5. For each quesadilla, place a tortilla on a plate and evenly spread with cheese, black beans, corn, avocado slices, chipotle sauce, then additional cheese.
6. 6. Heat a large non-stick skillet over medium heat for a few minutes. Place the loaded tortilla on the griddle and add another tortilla on top. Cook until browned, then flip and cook until browned on the other side, a few minutes per side.
7. 7. Remove the tortilla and cut into wedges with a pizza cutter. If making several quesadillas at once, keep them warm in a 300°F oven until ready to serve. Serve garnished with chopped cilantro and additional chipotle sauce.