Created by Julie Van Rosendaal
Drizzle some oil into a skillet set over medium-high heat.
Place a corn tortilla into the pan and top with beans, cheese and cilantro.
Top with a second tortilla and cook for 2-3 minutes, or until golden on the bottom.
Carefully flip with a spatula and cook until golden and crisp on the other side.
Slide the quesadilla out onto a plate and repeat to make as many as you like.
Serve in wedges, with salsa, sour cream or Co-op fresh, in-store made guacamole.