Ingredients:

  • 15 oz (425g) can black beans, drained and rinsed
  • 1/2 tsp (2g) ground cumin
  • 1/4 tsp (1g) garlic powder
  • 1 tbsp (15ml) olive oil
  • 4 small (6-inch) flour tortillas
  • 1 cup (115g) shredded mild cheddar cheese
  • 1 tbsp (15g) butter

Instructions:

  1. Place the rinsed black beans in a bowl. Add the cumin and garlic powder. Using a fork or potato masher, crush the beans until they reach a thick, spreadable consistency.
  2. Place a tortilla on a clean surface. Sprinkle a thin layer of cheese over one half of the tortilla. Spread 2 tablespoons of the mashed black bean mixture over the cheese, then top with another light sprinkle of cheese. Fold the tortilla in half to create a half-moon shape.
  3. Heat a non-stick skillet over medium-low heat and add a small pat of butter. Once the butter bubbles, place the quesadilla in the pan. Press down gently with a spatula and cook for 3-4 minutes per side until deep brown and the cheese has melted.
  4. Remove from heat and let the quesadilla rest for 2 minutes to allow the cheese to set. Slice into small, bite-sized triangles or strips.