Hearty Bean and Cheese Quesadillas

1.In a medium bowl, combine the drained white beans and black beans. Using a fork, lightly mash the beans, leaving some whole for texture.

2.Add the finely chopped onion, ground cumin, chili powder, salt, and freshly ground black pepper to the mashed beans. Mix well to combine all flavors.

3.Heat a large non-stick skillet over medium heat and add 1/2 tablespoon of olive oil, swirling to coat the surface.

4.Place one tortilla flat in the skillet and evenly spread half of the bean mixture over one half of the tortilla.

5.Sprinkle a mixture of half the shredded cheddar and Monterey Jack cheeses evenly over the bean layer.

6.Fold the tortilla in half, covering the filling, and press gently with a spatula.

7.Cook for 3-4 minutes on one side, or until the tortilla is golden brown and crispy.

8.Carefully flip the quesadilla and cook the other side for another 3-4 minutes, until golden brown and the cheese is fully melted.

9.Remove the quesadilla from the skillet and transfer to a cutting board. Repeat steps 3-9 with the remaining ingredients to make the second quesadilla.

10.Let the quesadillas rest for 1-2 minutes before slicing each into 4 wedges.

11.Serve warm with 1/4 cup of taco sauce on the side for dipping. Garnish with chopped fresh cilantro and a dollop of sour cream if desired.