1⅓ cup grated cheese ( I used cheddar, but I imagine Monterey Jack would be awesome here too).
4 flour tortillas
neutral oil, such a grapeseed or vegetable oil.
Pico de Gallo:
3 tomatoes (pulp and seeds removed), chopped
½ of a jalapeno, chopped
¼ cup onion, finely chopped
1 tbsp chopped cilantro
½ tsp salt
Optional toppings: sour cream and chopped green onions
Instructions
Pico de Gallo:
Combine all ingredients (tomatoes, jalapeno, onion, cilantro and salt) in a small bowl and stir. Set aside.
Quesadillas:
Heat a pan over medium heat with enough oil to coat the bottom. Once hot, add the jalapeno and garlic and saute for about 1 minute or until fragrant. Add the black beans. Saute for another 3-4 minutes or until heated through. Add the salt and stir to combine. Using a food processor or a immersion blender, puree the bean mixture until smooth.
Spread about ¼ cup of the black bean puree on half of a tortilla, top the black beans with ⅓ cup of cheese. Fold the tortilla over. Repeat with the remaining tortillas.
Heat a skillet or griddle over medium heat. Add a teaspoon of oil to to the pan. Once hot add a quesadilla and cook until golden about 2-3 minutes. Turn over and cook the other side until golden, about 2 minutes. Repeat with the remaining quesadillas. Serve with pico, green onions, and sour cream.
Recipe by Cooks and Kid at https://cooksandkid.com/blackbean-and-cheese-quesadillas/