Contest - Main Dishes - Chicken Quesadillas with black beans

4 oz boneless chicken breast, cut into strips and baked in the oven with no seasonings or fat
1 pepper, diced
1 can diced jalapeno peppers (do not drain)
1/4 white onion, diced finely
4 mushrooms, sliced
1 avocado
lime juice to taste
fresh cilantro, to taste
grill seasoning, to taste
1 can, black beans, very well drained, rinsed, and well drained again
2 scallions, diced
sour cream to taste (low fat is just fine here)
shredded cheddar or Monterey Jack cheese, to taste
4 soft tortillas
oil

Cover the bottom of a skillet with oil and cook the first 5 ingredients together on medium high heat. While these ingredients are cooking, skin the avocado and mash it into a bowl. Add cilantro, grill seasoning and lime juice to taste. Cover with plastic wrap to keep this (it's guacamole) from turning dark.

Once the mixture is cooked, set it aside in a separate bowl and put a tortilla in the skillet. Cook it for about 1 minute on one side and flip over. Cover the cooked side with shredded cheese and a healthy helping of the mixture. Fold the tortilla in half and let cook for about another minute. Remove from heat and continue with the other tortillas. If you have mixture left over, just use more tortillas.

Once the mixture and tortillas are used up, add more oil to the skillet and add the beans and scallions. Once cooked, add a spritz of lime juice and some torn cilantro.

Serve the quesadillas with sour cream and guacamole, with the black beans on the side.
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Variations:

Add lime juice to the sour cream before serving. Use plain yogurt instead of sour cream. Use shrimp or steak instead of chicken. Tofu may also be substituted, and it need not be cooked beforehand, but it should be marinated in lime juice for about 20 minutes before cooking. Tofu should be sliced so as to make flat slabs. Extra firm works best.