Prep: 10 min | Cooking: 10-15 min | Total: 20-25 min
8-inch tortillas (6)
Cheddar cheese (1/2 cup)
Pepper jack cheese (1/2 cup)
Salsa (1/2 cup)
Black beans, rinsed (1/3 cup)
Green onions, diced (1/4 cup)
Olive oil (2 tbsp, divided)
Spread all filler ingredients on half of each tortilla; 1/6 cup cheddar and pepper jack cheese, 1 spoonful salsa, then eyeball the beans and onions based on preference. Fold the tortillas down the middle
Heat 1 tbsp oil on a medium or large skillet on medium heat. One by one (unless two can fit at once), lay the quesadillas onto skillet and cook, occasionally flipping, until both sides are golden brown or until cheese has melted. By the 3rd quesadilla, add another 1 tbsp oil and let heat before cooking again.
Cut each quesadilla into thirds. Serve with sour cream.