1 (15-ounce) can cannellini beans, drained and rinsed
1 tablespoon cayenne pepper hot sauce (or more, for extra heat)
½ teaspoon ground cumin
Salt and pepper to taste
2 medium (8-inch) flour tortillas
½ ripe avocado, sliced
¼ cup diced red onion (about ¼ of a medium onion)
¼ cup diced tomato (about 1 small Roma tomato)
2 tablespoons fresh cilantro
Olive or vegetable oil, for grilling
Salsa or additional hot sauce, for serving
Place cannellini beans into a medium bowl and mash with a fork or potato masher, leaving the mixture as chunky as you like. Stir in hot sauce and cumin, then season with salt and pepper to taste.
Divide bean mixture among tortillas, spreading in an even layer over each. Divide avocado slices over half of each tortilla, then sprinkle with tomato, onion, cilantro, and optionally a bit more hot sauce, salt and pepper. Fold tortillas closed.
Lightly oil the bottom of a large skillet and place over medium heat. Arrange quesadillas in the skillet, and if your skillet has a lid, use it to cover them, as this will help the fillings get nice and warm. Cook until crisp and lightly browned on bottoms, about 4 minutes. Gently flip and cook about 4 minutes more, until browned on opposite sides.