1 tsp adobo sauce (from a can of chipotle chilies in adobo), optional
1-2 vine-ripened tomatoes, halved and thinly sliced
small handful of cilantro, torn
sprinkle of black pepper
salsa to serve
extra cilantro to serve
Instructions
Spread one wedge of Laughing Cow spread on half of each tortilla.
In a bowl, mash together the black beans and adobo sauce. Divide the mixture equally between the remaining halves of the two tortillas.
Arrange the tomato slices in a layer on top of the bean mixture. Top with the cilantro and a sprinkle of black pepper. Fold the cheesy half of each tortilla down over the bean-and-tomato half.
Preheat a pan or skillet over medium-high heat. Once hot, add the quesadillas (one at a time, depending on how much room you have). Cook until golden brown on one side, about 2 minutes, then flip carefully and cook until the second side is golden brown.
Slice into wedges and serve immediately. Top with salsa and extra cilantro.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/06/chipotle-black-bean-and-tomato-quesadilla/