Creamy Black Bean Quesadillas

Makes 4 quesadillas (serves 3-4)

4 oz. cream cheese (half a block)
1 c. cooked black beans
1/4 c. salsa (I used salsa verde, but tomato salsa would work too)
1/4-1/2 tsp. salt
1/2 tsp. ground cumin
dash chili powder
1 c. shredded cheese
4 flour tortillas
tomato slices

Combine cream cheese, black beans, salsa, and seasonings in a medium saucepan.  Cook over low heat, stirring often, until cheese melts and ingredients are combined.  Cool slightly.

Heat a skillet over medium-low heat for 5 minutes.  While it's heating up, divide the cream cheese mixture evenly among the tortillas.  Sprinkle 1/4 cup of cheese over each tortilla, then fold the tortilla in half.

Cook the quesadillas on the skillet for 1-2 minutes, or until cheese starts to melt and quesadilla starts to brown. Flip and continue cooking another 1-2 minutes.

Is it just me, or does that bottom quesadilla look like Virginia?
Just ever so slightly.
I might be a little homesick for the South.
Just ever so slightly.

Cool slightly before serving; cut into wedges and serve with sliced tomato.

Another recipe that uses beans!  I told you we ate a lot of beans.  They're just so stinkin' versatile, folks.  And to think that I used to hate beans just on the basis of their bean-ness.  Now, I like all beans but black eyed peas.  I've come a long way.