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White Bean and Salsa Quesadillas

Ready In: 45 Minutes

Prep Time: 10 Minutes

Cook Time: 6 Minutes

Serves 4

Place the beans in a small bowl, and stir in the cumin, garlic powder, and cayenne pepper. Using a fork, mash the mixture just slightly. (Note that the mixture will reduce a bit in volume as it's mashed.)
Arrange half of the tortillas on a flat surface, and place about 1/3 cup of the bean mixture over each. Spread the mixture to within 1/2 inch of the edge of each tortilla. Spread 3 tablespoons of the drained salsa over the beans. Sprinkle 1/4 cup of cheese over the salsa, and top each with one of the remaining tortillas.
Coat a 12-inch nonstick skillet with cooking spray, and preheat over medium heat. Place one quesadilla in the skillet and cook for 2 to 3 minutes, or until the bottom is golden brown. Turn the quesadilla over, and cook an additional 2 to 3 minutes, or until the second side is golden brown. Remove from the skillet and cover to keep hot. Repeat with the remaining quesadillas.
Place each quesadilla on an individual serving plate, and cut into 4 wedges. Serve immediately, as is or topped with a dollop of light sour cream.