Quesadillas

• 1/4 lb pepper Jack cheese, coarsely grated (1 3/4 cups)
• 1/2 cup canned black beans, rinsed and drained
• 2 tablespoons finely chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1 to 2 tablespoons vegetable oil
• 8 (7-inch) flour tortillas (not low-fat)
• 1/2 cup chunky salsa

1. Stir together cheese, beans, cilantro, and cumin.
2. Heat 1 teaspoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then add a tortilla. Top with a scant 1/2 cup cheese mixture, spreading evenly, then top with 2 tablespoons salsa. Cover with another tortilla.
3. Cook until underside is golden, 1 to 2 minutes. Carefully flip and cook until other tortilla is golden, 1 to 2 minutes more. Repeat with more oil and remaining tortillas, cheese mixture, and salsa. Serve cut into wedges.

pepper, black beans, fresh cilantro, ground cumin, vegetable oil, flour tortillas, chunky salsa

Taken from www.epicurious.com/recipes/food/views/quesadillas-233239 (may not work)