Ingredients
1 pouch Black Bean Butter Masala
1 tablespoon oil or butter
6 flour tortillas, 5 to 6 inches
shredded cheese of choice
salt
Method
Preheat the oven to 425°F (220°C).
Microwave the Black Bean Butter Masala pouch for 90 seconds.
Add a tablespoon of oil or butter to a large sheet pan, spreading it evenly with one of the tortillas. Place four tortillas on the sheet pan, spaced evenly.
Sprinkle half of the shredded cheese across the tortillas, then spoon the warmed Black Bean Butter Masala over the cheese.
Add the remaining cheese on top, then cover each with another tortilla to make a quesadilla. Bake for 5 minutes, until the cheese is melted.
Remove the pan from the oven and fold each tortilla in half to form a half-moon shape. Sprinkle with salt.
Return the quesadillas to the oven and bake for another 3–5 minutes, or until the edges are golden and crisp.
Slice into wedges and serve hot with Tomato Achaar and any other desired toppings.
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