- 2 corn tortillas
- 1/4 cup shredded cheddar cheese
- 2 tablespoons drained and rinsed canned black beans
- 1 tablespoon salsa
- 1/4 teaspoon Mazola Canola Oil
- Top one tortilla with cheese, beans and salsa. Place second tortilla on top of fillings.
- Heat large skillet over medium heat. Add oil. Add quesadilla and cook 3 to 4 minutes, flipping when tortilla is starting to brown.
- Cut into wedges and serve with salsa if desired.