Drain and rinse black beans. Mash lightly with fork, leaving some whole pieces.

Season mashed beans with cumin, chili powder, and a pinch of salt.

Spread bean mixture on half of each tortilla, top with cheese.

Fold tortillas in half to enclose filling.

Heat a large skillet over medium heat. Brush lightly with oil.

Cook quesadillas 2-3 minutes per side until golden brown and cheese melts.

Cut into wedges and serve hot with your favorite salsa or sour cream.