Crispy Black Beans Quesadillas

Ingredients

• 4 large flour tortillas
• 10 oz Black Beans
• 1 Bell Pepper, sliced thin
• 2 cups grated melting cheese
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 tbsp neutral oil
• Salsa, lime, and cilantro, to serve

Method

1. Season the Black Beans with cumin, paprika, and salt; cook in half the oil over medium-high until browned and cooked through. Add the Bell Pepper for the last 2 minutes.
2. Layer cheese on half of each tortilla, then the filling, then more cheese — cheese on both sides is the glue and the law.
3. Fold and cook in a dry or lightly oiled skillet over medium, pressing gently, 2–3 minutes per side until shatteringly crisp and molten inside.
4. Rest 1 minute (lava safety), cut into wedges, and serve with salsa, lime, and cilantro.