Scout's Black Bean Quesadillas

• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup salsa
• 1 cup shredded cheese (your choice, my fave is a cheddar, monterey jack, colby, and pepper jack blend)
• 12 teaspoon salt
• 8 (8 inch) flour tortillas
• 4 tablespoons butter or 4 tablespoons margarine

1. Mash black beans in a medium bowl slightly.
2. You want some chunks left in it.
3. Mix in salsa, cheese, and salt.
4. Heat skillet over medium heat.
5. Spread 1/2 T. butter on one side of 2 tortillas.
6. When skillet is hot, lay one tortilla in it, buttered side down.
7. Spoon one quarter of bean mixture onto tortilla and spread evenly to edges.
8. Lay second tortilla on top, butter side up.
9. When bottom tortilla is brown and crisp, flip.
10. When second tortilla is brown and crisp, remove from pan and allow to cool before cutting into wedges.
11. Repeat for three more quesadillas.

black beans, salsa, shredded cheese, salt, flour tortillas, butter

Taken from www.food.com/recipe/scouts-black-bean-quesadillas-224915 (may not work)