1 Tbsp. olive oil 1 small sweet onion, chopped 2 cloves garlic, minced 1/2 tsp. ground cumin 2/3 cup salsa 1 15-oz. can black beans 1/4 cup fresh cilantro, chopped 2 Tbsp. fresh lime juice 6 oz. crumbled Feta cheese 8 - 10 flour tortillas Sour cream and salsa Sliced jalapeno peppers.
Heat oil in a skillet and saute onion and garlic. Add cumin, salsa and black beans, cook for several minutes and remove from heat. Stir in cilantro, lime juice and Feta cheese. Spread mixture evenly over half of the tortillas and place another tortilla over the mixture on each tortilla. If you want, you can return the quesadillas to the pan for a few minutes, turning once to lightly brown the outside of the tortillas. Cut into 4 equal pieces and top with sour cream, additional salsa and jalapeno peppers.