Title: Black Bean Quesadillas
Categories: Mexican Bean
Yield: 4 Servings

15	oz	Can black beans, drained
1/4	c	Chopped tomato
3	tb	Chopped cilantro
12		Black olives, pitted, sliced
8		6" wholewheat tortillas
4	oz	Soy cheese/jalapeno jack, - shredded
32		Spinach leaves, shredded
4	tb	Hot salsa

Mash beans. Stir in tomato, cilantro & olives. Spread evenly onto 4 tortillas. Sprinkle with cheese, spinach & salsa. Top with remaining tortillas.

Preheat oven to 350F. Bake tortillas on ungreased cookie sheet for 12 minutes. Cut into wedges & serve.

"Vegetarian Times" July, 1993

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