Creamy Bean Quesadillas

I'm excited to share this quick-fix quesadilla recipe with you today! I snagged it off my friend Kat's blog. Its really a pretty simple thing and very adaptable depending on what type of beans you have on hand and what spices you like. I have only made this with cream cheese, but I would *think* you could sub greek yogurt and just skip the heating stage since the yogurt would mix very easily. If anyone tries it before me, let us know! I hope you'll enjoy this like we have!

Creamy Bean Quesadillas
3-4 oz (100-120g) cream cheese
1 cup cooked black beans*
1/4 cup salsa
1/2 tsp cumin
1/4 tsp salt (adjust if needed)
several dashes chili powder
shredded cheese
tortillas

Mix together the cream cheese, beans, salsa, cumin, salt and chili powder in a small pot. Heat until melted and creamy. Remove from heat.

Spread bean mixture over about 4 small tortillas, sprinkle with a little bit of additional shredded cheese and top with another tortilla. Cook on a lightly oiled skillet. Slice and serve with any additional quesadilla toppings and salsa! Enjoy!

Notes: Those of you who follow me on here know my choice is always black beans. I think you could also enjoy these using kidney beans or pinto beans though! Like I mentioned above, I think you could use Greek yogurt in place of the cream cheese, just skip the heating to melt part and just mix it. Adjust spices to your tastes or add some pepper for kick!