Black Bean Quesadillas - Quick & Easy

Penny Schwickerath

2 cans (15 oz. each) black beans, rinsed and drained
1 jar (8 oz.) salsa, divided
10 flour tortillas (8 inches)
2 cups (8 oz.) shredded Cheddar or Colby-Monterey Jack cheese
Sour cream

In a bowl, mash the beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Top with the remaining tortillas; sprinkle with cheese.
Bake at 350°F for 15-18 minutes or until crisp and heated through. Cut into wedges. Serve with sour cream and remaining salsa. Yield: 5 servings.

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