Stuffed Black Bean Quesadillas

This is an easy yet flavorful recipe that I threw together one night. It was such a success that I've made it at least once a month since! Use your favorite salsa for this recipe - it calls for quite a lot of it so if you don't like your food too spicy, make sure you use something mild. There is no meat in the recipe but I can see it being very tasty with some diced chicken added in when the tomatos and onions are cooking. Feel free to experiment! NOTE: You will not use the entire can of refried black beans for this recipe, I'm just not sure of the exact measurements. Spreading a thin layer of beans on each tortillia will suffice.

• Ready In: 25 mins
• Yields: 4 quesadillas

Ingredients

• 1  tablespoon  vegetable oil
• 1  onion, thinly sliced
• 2  tomatoes, diced
• 2  teaspoons ground cumin
• 2  teaspoons chili powder
• 1  teaspoon  crushed garlic
• 1⁄2 cup salsa
• 1 (14 1/2ounce) can  refried black beans
• 6  ounces sharp cheddar cheese, grated
• 4  flour tortillas (8-10 inches round)

Directions

1. Heat up the oil in a frying pan and saute the onions, garlic and spices for about 10 minutes over medium-low heat or until they are soft and translucent.
2. Add the tomatoes and salsa and cook for another 5 minutes.
3. Transfer the onion mixture to a seperate bowl and rinse out the pan.
4. Spread a thin layer of the beans on top of the entire tortilla (having the beans on both sides of the quesadilla keeps it from falling apart).
5. Spoon 1/4 of the onion mixture over just half of each tortilla and top with 2 oz of cheese. Fold the tortilla in half so that it forms a half circle. Repeat with the other 3 tortillas.
6. Heat up more oil in the pan and fry the quesadillas over medium-low heat, until both sides are browned and the cheese is melted.
7. Top with your favorite mexican condiments (I'm a huge avocado fan!).