Bean and cheese quesadillas with salsa fresco

These quesadillas are so good, there was almost nothing left on the plate before I could even photograph it for this blog!
Have on hand:
a can of good quality mexican made refried pinto or black beans
a few stone ground organic tortillas ( AZIM brand is delicious and was used in my version)
1 cup grated cheddar cheese
1 chipotle chile chopped with scissors into fine pieces, without the seeds (from a can with adobe is easiest, just rinse the chile with water to flush out the seeds)
2 plum tomatoes, diced
1 green onion, finely chopped
some fresh cilantro, finely chopped with scissors
an organic lime
an avocado, pitted and diced

Step 1: Heat a non stick frying pan, add a little olive oil. Take one stone ground tortilla and spread with refried beans. Heat  in frying pan, over medium heat for 2-3 minutes.Next, add shredded cheddar to cover. Leave about 1/2 inch of space around outside so cheese does not overflow when melted. Add finely chopped chile. Next place another large tortilla on top of the pinto and cheese lined tortilla. Leave to bake and melt for a few minutes, then turn over so the other side can be grilled as well.

Step 2: Prepare Salso fresco. Add chopped tomato,chopped green onion, 1-2 tsp of fresh chopped cilantro and fresh squeezed lime juice. Add a dash of sea salt as well. Alternatively you can quickly prepare the salsa using a food processor, but don't process for too long, maybe only 30 seconds.

Serve the grilled and melty quesadilla topped with the fresh salsa and guacamole that you have prepared if you like as well! I also dribble HERDEZ salsa verde on top of the tomatos salsa fresco as well.....

Enjoy this light and fresh lunch or dinner!