Scout's Black Bean Quesadillas

Yes, you could bake these, and they would be lower in fat. But I think you would be missing something. If you want to lower the fat amount, but still have the right taste, use a nonstick skillet and nonstick spray instead of butter or margarine. There's not really any "passive" cooking time, since while one is cooking, you're getting the next one ready, so the Prep time is my estimate for the whole amount of time. Makes 4 main dish servings.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (15 ounce) can black beans, drained and rinsed
• 1  cup salsa
• 1  cup  shredded cheese (your choice, my fave is a cheddar, monterey jack, colby, and pepper jack blend)
• 1⁄2 teaspoon salt
• 8 (8 inch)  flour tortillas
• 4  tablespoons butter or 4  tablespoons margarine

Directions

1. Mash black beans in a medium bowl slightly. You want some chunks left in it. Mix in salsa, cheese, and salt.
2. Heat skillet over medium heat. Spread 1/2 T. butter on one side of 2 tortillas.
3. When skillet is hot, lay one tortilla in it, buttered side down. Spoon one quarter of bean mixture onto tortilla and spread evenly to edges. Lay second tortilla on top, butter side up.
4. When bottom tortilla is brown and crisp, flip. When second tortilla is brown and crisp, remove from pan and allow to cool before cutting into wedges.
5. Repeat for three more quesadillas.