1 15-oz can black beans, rinsed
½ cup shredded Pepper Jack cheese
½ cup prepared salsa, divided
2 tsp Oilerie® Lime Extra Virgin Olive Oil
Four 8-inch flour tortillas
Directions1. On a large plate, mash the black beans with a fork.
2. In a bowl, add the mashed black beans and half of the salsa and stir to combine.
3. On two tortillas, add a layer of black bean/salsa mixture. Then add a layer of Pepper Jack cheese. Top with additional tortillas.
4. In a large nonstick skillet, add Lime EVOO over medium heat. When the oil gets shimming hot, add quesadillas and cook for about 2 minutes, then flip and cook for about 1-2 minutes until golden brown and the cheese is melted.
5. Transfer quesadillas to two large plates and cut into wedges with a pizza cutter. Serve with additional salsa and sour cream for dipping.