To make 4 quesadillas:
1 lb large shrimp, peeled and de-veined
2 tablespoon olive oil
1/2 teaspoon chipotle powder
1/4 teaspoon cumin
1/4 teaspoon paprika
1 teaspoon salt
1 can black beans, rinsed well with water and drained
3 ounces reduced fat cream cheese
1/4 cup reduced fat sour cream
1 avocado, peeled, pit removed and cut into small chunks
1 lime, juiced
1/4 cup cilantro, minced
1 tomato, diced
8 large flour tortillas
Mix 1 tablespoon olive oil, spices, and salt in a large bowl. Add shrimp and mix to coat with spices.
Heat remaining 1 tablespoon olive oil in large saute pan. Add shrimp and cook 1 1/2-2 minutes on each side, until pink and cooked through. Remove from heat and let oil drain on paper towel. Cut each shrimp into 4 pieces
Mash together sour cream, cream cheese, lime juice and avocado. Mix in cilantro.
Preheat oven to 350 (or heat grill if preferable).
Divide shrimp into 4 portions. Spread each portion over 1 quesadilla. Top each with 1/4 of the black beans and avocado cilantro cream. Top with another tortilla.
Bake or grill until golden. Slice each into 6 pieces and top with diced tomatoes.