Bean Quesadillas

1 can black beans, or any other cooked beans
1 cup chopped roasted sweet red peppers
1 cup grated fontina cheese
1-2 finely chopped cloves of garlic
1/2 teapoon dried basil
1/2 teaspoon dried oregano
8 large flour tortillas
3 teaspoons oil, divided

Mash the beans lightly in a batter bowl. Microwave on high for 2 minutes to heat. Stir in the peppers, cheese, garlic, basil, and oregano. Wrap the tortillas in a paper towel and microwave on high for about 30 seconds to soften them. Divide the bean mixture among the tortillas, spreading it to within 1 inch of the edges. Fold each tortilla in half. In a non-stick pan over medium heat, warm about 1 teaspoon of the oil. Place the quesadillas in the pan. Cook for 2-3 minutes, or until the bottoms are golden. Flip the quesadillas and gently press on them with a spatula to help the cheese melt. Cook for another 3-4 minutes. Remove from the pan and repeat. Cut into wedges and let the grazing begin.

Beans --  Cheese Dishes  --  Mexico