Ingredients:

  • 2 cans (15 oz each) black beans, rinsed and drained
  • 0.5 cup chunky salsa
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 1 tbsp fresh lime juice
  • 0.25 cup fresh cilantro, chopped
  • 8 medium flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 tbsp neutral oil

Instructions:

  1. In a medium bowl, combine the rinsed black beans, salsa, cumin, garlic powder, and lime juice. Use a potato masher or large fork to crush roughly one-third of the beans to create a binding paste. Stir in the chopped cilantro.
  2. Lay out the eight tortillas. Distribute the bean mixture evenly across one half of each tortilla. Top the beans with a layer of shredded cheese and fold the empty half over to create a half-moon shape.
  3. Heat a large skillet over medium heat with a small amount of oil. Place the quesadillas in the pan (in batches if necessary) and press down lightly with a spatula. Cook for 2–3 minutes per side until the exterior is golden brown.
  4. If the cheese is not fully melted after flipping, cover the pan with a lid for 60 seconds. Remove from heat and let rest for 1 minute before slicing into wedges.