4 sprigs cilantro, leaves removed and stems discarded
1/2 tbsp unsalted organic butter
Optional: pico de gallo with avocado, guacamole, sour cream
In a heavy bottomed skillet over medium heat, melt 1/2 tbsp butter. Place the bottom tortilla in the pan. Top with slices of cheese, avocado, black beans, cilantro and salsa verde. Top with the second tortilla.
Cook until golden and the cheese has started to melt. Flip and cook on the other side until golden and melted through. Cut quesadilla into 6 pieces and top with salsa, guacamole, sour cream or all three!