114-ounce canblack or pinto beansabout 1 1/2 cups cooked beans
1/4cupfinely grated carrot
1/4cupfiney chopped baby spinachor sub any veggies you like
2Tbspjarred mild salsa
4 to 5large tortillas
avocado or vegetable oil, for cooking
Drain and rinse canned beans in a colander. Be sure to drain well to remove any excess water. Add beans to a bowl with the vegetables and salsa. Use a potato masher or the back of a large spoon to stir and mash all the ingredients together.
To assemble quesadillas, add about 2 tablespoons of shredded cheese on one half of a tortilla, spread on about 2 to 3 tablespoons of the bean mixture, then top with another 2 tablespoons of cheese. Fold the opposite side of the tortilla over the filling and press gently to seal. Repeat with remaining tortillas. You may have some bean mixture leftover depending on how much you put in each quesadilla.
Heat a skillet over medium high heat. Add a small amount of oil to the pan or brush the outside of the tortillas with oil. Cook the quesadillas until browned and crisp, about one minute per side. Add additional oil as needed.
Remove cooked quesadillas to a cutting board and allow to cool for a minute before cutting into wedges. Enjoy warm.