Ingredients:

1/2 c. canned black beans, rinsed and drained

2 T. Old El Paso salsa

1 T. chopped green onion

1 T. chopped cilantro

1 1/2 c. shredded Pepper Jack cheese

8 Old El Paso flour tortillas (8 inches in diameter)

4 t. butter or margarine

Instructions:
Mash beans slightly; stir together with salsa, green onion, cilantro and cheese. Divide mixture among 4 tortillas, spreading almost to edges. Top with remaining tortillas. Melt 1 teaspoon butter in 10-inch skillet over medium-low to medium heat. Cook 1 quesadilla in butter 2 to 3 minutes on each side or until brown. Cut into wedges. Repeat with remaining butter and quesadillas.