Ingredients
2 cans (15 ounces each) black beans, rinsed and drained1-2/3 cups salsa, divided10 flour tortillas (8 inches)2 cups shredded Colby-Monterey Jack cheese2/3 cup sour cream
Preparation
In a large bowl, mash beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas.
Bake at 350° for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa.
