INGREDIENTS
- 2 small flour tortillas
- 1/2 cup black beans, drained and rinsed
- 1/4 cup shredded cheddar cheese
- 1/4 cup diced tomatoes
- 2 tablespoons diced red onion
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Olive oil or cooking spray
COOKING INSTRUCTIONS
- In a bowl, mix together black beans, diced tomatoes, red onion, cilantro, cumin, salt, and pepper.
- Heat a non-stick skillet over medium heat. Lightly grease the skillet with olive oil or cooking spray.
- Place one tortilla in the skillet. Spread a layer of the black bean mixture evenly over the tortilla, then sprinkle with shredded cheese. Top with another tortilla.
- Cook the quesadilla for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
- Repeat with the remaining tortillas and filling.
- Once cooked, slice the quesadillas into wedges and serve hot with salsa, guacamole, or sour cream on the side.