- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 2/3 cups salsa, divided
- 10 (8") flour tortillas
- 2 cups shredded Colby-Jack cheese
- 2/3 cup sour cream
In a bowl, mash the 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.
Makes 30 wedges.