Vegetable Quesadillas with Fresh Salsa

INGREDIENTS

• 1/4 teaspoon ground cumin
• 1 avocado, thinly sliced
• 4 medium plum tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon fresh lime juice
• 1 cup reduced-fat shredded cheddar
• 1 tablespoon chopped chipotle chiles in adobo
• 1 can (15 ounces) low-sodium red kidney beans, rinsed and drained
• 4 fat-free 8-inch flour (or whole-wheat) tortillas
• 1/4 cup chopped red onion
• 4 cups baby spinach
• 1/4 teaspoon salt