Shrimp & Black Bean Tacos

This here is a three-pot wonder. In pot #1, the black beans were a'cookin', in pan #2, the shrimp were a'fryin', and in pan #3, the quesadillas were a'crispin'.

What You Need

Small corn quesadillas (usually about 60 calories a piece)

Shrimp (got mine at Whole Foods)

1 can of black beans

Light shredded mozzarella cheese (got mine at TJs)

1 ripe avocado

olive oil

2-3 garlic cloves

How to Make It

On a pan with a little bit of olive oil, lay the tortillas flat, and sprinkle with the cheese. While the cheese melts and the tortillas crisp, cook the shrimp in a separate pan in a drop of olive oil and garlic, until they turn pink and are cooked throughout. Meanwhile heat the black beans in a pot.

Now comes the fun part. When everything his ready, take a quesadilla with melted cheese. Layer first with the beans, then the shrimp, and finally top with chunks of avocado. Fold in half, repeat, and enjoy!