Miso Black Bean Quesadillas

Ingredients

• 1 cup Black beans (canned, drained and rinsed)
• 1 tbsp White miso paste
• 1 tbsp Soy sauce
• 1/2 medium Onion (yellow), thinly sliced
• 1 tbsp Olive oil
• 1/2 cup Shredded cheese (cheddar or Monterey Jack)
• 2 large Tortillas (flour or whole wheat)
• 1/4 tsp Garlic powder(optional)
• 1/8 tsp Ground black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): In a bowl, mash the black beans lightly. Stir in miso paste, soy sauce, garlic powder (if using), and black pepper (if using). Slice the onion.

2. 2

   Cook (15 minutes): Heat olive oil in a skillet over medium heat. Sauté the onion until soft and lightly browned, about 5–6 minutes.

3. 3

   Cook (15 minutes): Add the miso black beans to the skillet and cook, stirring, until warmed and thickened slightly, about 3–4 minutes.

4. 4

   Cook (15 minutes): Reduce heat to medium-low. Place one tortilla in the skillet, sprinkle with half the cheese, spoon half the bean-onion mixture over, then top with the remaining cheese and the second tortilla. Cook until golden and the cheese melts, about 4–5 minutes per side.