Black Bean Quesadilla with Fresh Tomatoes

Ingredients

4 flour tortillas

1 – 15 oz. can black beans, drained and rinsed

1 clove garlic, minced

4-6 pickled jalapenos, finely diced

2 tablespoons pickled jalapeno juice

1 teaspoon ground cumin

Pinch of cayenne pepper

4 to 6 small tomatoes, such as cherry tomatoes, sliced into rounds

1 cup grated sharp cheddar, Monterey jack, or pepper jack cheese

Directions

In a saucepan add black beans, garlic, jalapenos, jalapeno juice, cumin, and cayenne pepper. Simmer over low heat for 8- 10 minutes, smashing some of the beans with the back of a spoon as they cook.  Add a bit of water if they begin to dry out.

Heat a cast iron skillet over medium high heat.  Place one tortilla on the pan, sprinkle ¼ cup cheese evenly around the tortilla. Add half of the beans and spread to the edges with the back of a spoon, leaving ¼” border.  Add half of the tomatoes in a single layer on top of the beans.  Top with 1/4 cup cheese. Cover with a second tortilla.  When the bottom side is golden brown, slide a spatula underneath. Gently flip the quesadilla and cook the other side until golden brown.  Remove from the pan and repeat with the remaining ingredients. Let set 5 to 10 minutes before cutting into triangles and serving.