Ingredients:

  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • 1/4 cup (60ml) chunky salsa
  • 1/2 tsp (2.5g) ground cumin
  • 1/2 tsp (2.5g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 8 medium (approx. 6-inch / 15cm) flour tortillas
  • 2 cups (225g) shredded Monterey Jack or Mexican blend cheese
  • 2 tbsp (30ml) vegetable oil

Instructions:

  1. In a medium bowl, combine the rinsed black beans, salsa, cumin, garlic powder, and salt. Use a fork to slightly mash about 1/4 of the beans to create a binding consistency.
  2. Place a tortilla flat on a clean surface. Sprinkle a thin layer of shredded cheese over the entire surface.
  3. Spoon 2-3 tablespoons of the bean mixture onto one half of the tortilla, spreading it evenly.
  4. Fold the tortilla in half to create a semi-circle shape.
  5. Heat 1 tablespoon of oil in a large non-stick skillet over medium heat until shimmering.
  6. Place the folded quesadilla in the pan, pressing down gently with a spatula. Cook for 2-3 minutes until the bottom is mahogany-colored and crisp.
  7. Flip carefully and cook for another 2-3 minutes until the cheese is fully melted and the crust is golden brown.