> 3 tbsp olive oil, divided
> 1 orange bell pepper, chopped
> 1 lb lean ground turkey
> 2 tsp chili powder, divided
> 8 flour tortillas
> 1 cup shredded Cheddar cheese
> 2 avocados, pitted and peeled
> 1 (15.5 oz) can low sodium black beans, drained and rinsed
> 1 lime
In a 12" skillet, heat 1 tablespoon oil on medium-high. Add bell pepper and turkey. Cook 6 to 8 minutes, until turkey is no longer pink, breaking up with back of wooden spoon. Stir in 1 teaspoon chili powder and season with salt and pepper.
In a cast-iron skillet, heat remaining 2 tablespoons oil. Lay 1 tortilla flat in skillet. Sprinkle some cheese on one side of tortilla. Spoon some turkey mixture on top and carefully fold tortilla in half. Cook 1 minute per side, until crispy. Transfer to cutting board and repeat with remaining tortillas. Cut quesadillas into thirds.
In a medium bowl, mash avocados. Add beans, juice from lime and remaining 1 teaspoon chili powder. Season with salt and pepper. Mix to combine. Serve with quesadillas.