Step 1

Grill your avocado Instructions can be found on this post

Step 2

In a food processor, combine the grilled avocado, greek yogurt, and adobo sauce. Set aside

Step 3

Peel and devein the shrimp, rinse and pat dry.

Step 4

In a large bag or medium size bowl, drizzle the shrimp with olive oil and sprinkle with smoked paprika, cumin and chipotle chili powder - toss to coat completely.

Step 5

Grill the shrimp over medium heat until cooked - takes about 3 minutes per side.

Step 6

Lay all 10 tortillas out: on 5 tortillas smear the grilled avocado sauce, on the other 5 smear the black beans.

Step 7

Place a handful (your choice as to how cheesy you want these) of your favorite shredded cheese on each tortilla to cover.

Step 8

Place 5 to 6 shrimp on 5 of the tortillas, so that there's a nice covering of shrimp for each bite, then flip the other 5 tortillas over so that the bean/cheese/shrimp/avocado/cheese mixtures are facing each other.

Step 9

Place the quesadillas on your grill over medium heat and grill until the bottom tortilla is crisp and the cheese is melted. Flip, and repeat.

Step 10

Once both sides are cooked, remove the quesadillas from the grill and allow to cool for a few minutes.

Step 11

Using a knife or pizza cutter (my preference) slice the quesadillas into fourths and serve with shredded lettuce and more grilled avocado cream sauce, for dipping.