15 oz can drained black beans

1/4 cup chopped tomato

3 tablespoons chopped cilantro

12 pitted, sliced black olives

8 six inch whole wheat or flour tortillas

4 oz shredded soy cheese or jalapeno jack

32 shredded spinach leaves

4 tablespoons salsa

 

Preheat oven to 350 degrees F. Mash the black beans then stir in tomato, cilantro and olives. Spread the bean mixture evenly onto four of the tortillas. Top bean mixture with cheese, spinach and salsa. Place remaining tortillas on top of cheese. Bake tortillas on a baking sheet until tortillas are lightly toasted. Cut quesadillas into wedges and serve.