Black Bean Quesadillas

So, technically this was supposed to be Kevin's recipe, but after a week of car shopping and eating a lot of carryout during said car shopping, this dinner kept getting pushed back in the rotation. It ended up being dinner on a snowy evening and I ended up cooking because there is nothing better to me than cooking all day on a snowy day.

Black Bean Quesadillas

1 tblsp olive oil

1/2 medium onion, chopped

3 cloves garlic, chopped

1 can black beans, drained

cumin (If you foolishly run out of cumin like I did, chili powder can fill in)

garlic powder

salt

olive oil

6 whole wheat tortillas

grated cheese (I highly recommend lightening jack from South Mountain Creamery if you can get it. If you can't, bummer for you!)

Heat olive oil over medium heat. Sweat onions and garlic. Add drained beans. Season with cumin, garlic powder, and salt to taste. Preheat a separate skillet and drizzle with olive oil. Put one tortilla on the skillet, spread black bean mixture on tortilla and top with cheese and another tortilla. Cook for 3 minutes, or until the tortilla is nicely browned. Flip and brown the other side. Top with plain yogurt, salsa, avocado, and whatever other toppings you like.