Serves 6

• 1 cup (8oz) dried black beans, rinsed and picked over (or  two 15-ounce cans black beans, rinsed and drained)
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/4 teaspoon black pepper
• 1 1/2 cups water (or 1 cup water if using canned beans)
• 1/2 tsp salt
• Olive oil spray
• 12 flour tortilla
• 3 cups Mexican blend cheese, shredded
• 2 cups tomato sauce

Slow Cooker: 

1. Add the beans, spice blend, water, & salt to the cooker
2. Cover and cook on LOW: 8 – 9 hours or HIGH: 3 – 4 hours. (If using cooked, canned beans reduce cook time on LOW to 3-4 hours or HIGH 2 hours
3. For Quesadillas: Heat a skillet on medium & spray with olive oil
4. Place a tortilla into the skillet; sprinkle 1/2 cup of cheese on top; 1/2 cup of the cooked black beans; & 1/3 cup of tomato sauce
5. Top with a second tortilla and cook until cheese is melted on the underside (2 minutes), then flip onto the other side to cook for a further 2 minutes before serving.

Pressure Cooker:

1. Add the beans, spice blend, water, & salt to the cooker
2. Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 25 minutes. (If using cooked, canned beans reduce cook time to 6 minutes)
3. Allow to Natural Pressure Release
4. For Quesadillas: Heat a skillet on medium & spray with olive oil
5. Place a tortilla into the skillet; sprinkle 1/2 cup of cheese on top; 1/2 cup of the cooked black beans; & 1/3 cup of tomato sauce
6. Top with a second tortilla and cook until cheese is melted on the underside (2 minutes), then flip onto the other side to cook for a further 2 minutes before serving.