I love this because it’s easy. I tend to keep all of the ingredients on hand, and it lasted just fine in my work bag until lunch.
BLACK BEAN QUESADILLA
1 large tortilla
1/2 black beans
2 Large spoon fulls of salsa
1/4 cup shredded cheddar/Monterey Jack cheese
Mix the beans and salsa, adding more or less salsa to taste.
Place the tortilla in a large skillet on medium to high heat. Spoon the black bean/salsa mixture onto one half of the tortilla, spreading it out evenly. Sprinkle the shredded cheese over the beans/salsa mixture. Fold the other half of the tortilla over the beans/salsa side, creating a half-moon shape. Watch the heat carefully. It needs to be warm enough to melt the cheese without being so hot that the bottom burns.
After a minute or so, carefully flip the quesadilla to cook the other side. Heat for about one to two minutes. Transfer to a plate and slice into sections.
Serve with freshly chopped cilantro, salsa, and sour cream.