| Ingredients | 1 cup canned black beans, rinsed and drained |
| 2 tablespoons sliced scallions |
| 2 tablespoons chopped roasted red pepper |
| 2 tablespoons chopped red onion |
| 1 tablespoon lime juice |
| 1 tablespoon chopped cilantro or parsley |
| 1 clove garlic, minced |
| 4 burrito-size flour tortillas (about 10 inches) |
| 1 cup grated La VacaRica brand Asadero cheese or shredded La VacaRica brand Queso Quesadilla cheese (about 4 ounces) |
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| Instructions |
1. In small bowl, with fork, slightly mash black beans. Stir in scallions, pepper, onion, lime juice, cilantro, or parsley and garlic. Set aside.
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| 2. In lightly greased large skillet, over medium-high heat, cook 1 tortilla for 15 seconds or until softened; turn over. |
| 3. Spread 1/4 cup bean mixture over half of tortilla; top with 1/4 cup cheese. |
| 4. Fold tortilla in half over filling. |
| 5. Cook 2 minutes on each side or until cheese melts. |
| 6. Keep warm in 200 degree oven while preparing remaining quesadillas. |
| 7. Cut each quesadilla into 4 wedges to serve. |
