Ingredients:

  • 1 can (15 oz) Black beans, drained and rinsed
  • 1 tsp Ground Cumin
  • 0.5 tsp Garlic powder
  • 0.5 tsp Onion powder
  • 2 tbsp Jarred salsa
  • 0.25 tsp Salt
  • 0.25 tsp Cracked black pepper
  • 4 Large flour tortillas
  • 2 cups Shredded Monterey Jack cheese
  • 1 tbsp Neutral vegetable oil

Instructions:

  1. Place 1 can (15 oz) drained black beans in a bowl. Note: Rinsing them well removes excess sodium and starch.
  2. Add 1 tsp cumin, 0.5 tsp garlic powder, 0.5 tsp onion powder, 2 tbsp salsa, 0.25 tsp salt, and 0.25 tsp pepper to the beans.
  3. Use a fork to mash about a quarter of the beans into the spice mixture until a thick, chunky paste forms.
  4. Set a large skillet over medium heat and add 1 tbsp neutral vegetable oil. Note: Wait until the oil shimmers before adding the tortilla.
  5. Place one tortilla in the pan and sprinkle 0.25 cup Monterey Jack cheese over half of it.
  6. Spread a quarter of the bean mixture over the cheese covered half until the edges are almost reached.
  7. Top the beans with another 0.25 cup of cheese and fold the tortilla over.
  8. Cook for 3 minutes until the bottom is deep golden and sizzles.
  9. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the cheese is completely molten and oozing.
  10. Remove from the pan and let it sit for 1 minute until the filling sets slightly.