Black bean quesadillas

Black bean quesadillas 

Ingredients 

1 can                                                               Black beans

2 slices                                                           Tomatoes, diced
1 tablespoon                                                 Chives
A handful                                                      Carrot, julienned

1                                                                       Grated garlic

1 tablespoon                                                 Chili powder
1/4 teaspoon                                                  Red pepper flakes
1 tablespoon                                                  Fresh cilantro (or 1 teaspoon of coriander)
Salt and pepper to taste.
1 or 2                                                               Tortillas per serving
About 1/2 cup                                                Mozarella or cheddar cheese per tortilla.
1 tablespoon                                                  Oil

Directions 

Drain the beans and mash half of them with a potatoe masher. Add the tomatoe,  the chives, grated garlic,  chili powder, red pepper flakes,  salt and pepper.  At this point it looks like nothing but it is so tasty.

Heat up the oil in a skillet on medium.  When the oil is shimmering, put a tortilla and put a layer of shredded cheese on one side.

Put a shy 1/4 cup of the bean mixture and cover with another layer of cheese.  Don't over fill.

Fold the tortilla and press the open edge with a spatula, to "glue" with the cheese.

Cook about 1 to 2 minutes and flip.  Cook 1 to 2 minutes on the other side.  Today I ran out of mozzarella and used American cheese.

Hey when there's a will there's a way!  I served them with cucumber slices.  Serve them à la you and bon appetit!