Black Bean Quesadillas

Instructions

1. Prepare the bean mixture
   Heat olive oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes until softened. Add bell pepper, garlic, and jalapeño (if using) and cook for 2 more minutes. Stir in black beans, cumin, chili powder, and oregano. Gently mash about half of the beans with the back of a spoon while stirring. Cook for 2-3 minutes until heated through. Remove from heat and stir in cilantro and lime juice. Season with salt and pepper to taste.
2. Assemble the quesadillas
   Lay out 4 tortillas on a clean work surface. Spread the black bean mixture evenly over each tortilla, leaving about a 1/2-inch border around the edge. Sprinkle 1/2 cup of shredded cheese over each. Top with the remaining 4 tortillas, pressing down gently to seal.
3. Cook the quesadillas
   Heat a large non-stick skillet or griddle over medium heat. Carefully transfer one quesadilla to the skillet and cook for 2-3 minutes until the bottom is golden brown and crispy. Carefully flip using a large spatula and cook for another 2-3 minutes until the other side is golden and the cheese is completely melted. Transfer to a cutting board and repeat with the remaining quesadillas.
4. Serve
   Allow quesadillas to cool for 1-2 minutes, then cut each into quarters using a sharp knife or pizza cutter. Serve immediately with sour cream and salsa on the side if desired.
5. Storage tips
   Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a dry skillet over medium-low heat for 2-3 minutes per side, or in a 350°F oven for about 10 minutes until heated through and crispy again.