i found a vegetarian cookbook in the cupboard

Black Bean Quesadillas

One 15-ounce can black beans, rinsed
1/4 cup chopped green or red tomato
3 tablespoons chopped fresh cilantro leaves
12 black olives, pitted and sliced thinly
Eight 6 inch wheat or flour tortillas
4 ounces shredded jalapeno jack or mozzerella cheese
32 spinach leaves, stemmed andshredded finely
1/4 cup hot salsa

Mash the beans in a large bowl. Stir in the tomato, cilantro and olives. Spread the bean mixture evenly onto 4 tortillas (or just one, and save the rest for later). Sprinkle with the cheese, spinach and salsa. Top with remaining tortillas.

Cook them on a cast-iron griddle (or frying pan) over medium heat, trun once, until cheese melts and tortillas are crispy. Cut into wedges and serve hot.

So good.