Ingredients:

  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 tsp (5g) ground cumin
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (30ml) water or lime juice
  • 6 (8-inch) flour tortillas
  • 2 cups (225g) shredded Monterey Jack or Oaxaca cheese
  • 3 tbsp (42g) unsalted butter or neutral oil

Instructions:

  1. In a mixing bowl, combine the drained black beans, cumin, garlic powder, and salt. Use a potato masher to crush about half of the beans, then stir in the water or lime juice to create a thick, spreadable paste.
  2. Lay a tortilla flat. Sprinkle a thin layer of shredded cheese over one half, spread 2-3 tablespoons of the bean mixture over the cheese, and top with another layer of cheese.
  3. Fold the tortilla in half to create a semi-circle.
  4. Heat 1 tbsp (14g) of butter in a skillet over medium heat until foaming. Place the quesadilla in the pan and press down lightly with a spatula.
  5. Cook for 2-3 minutes per side until the exterior is mahogany-colored and the cheese is completely melted.