Begin by rinsing and draining the black beans; if you’re opting for spinach, chop it into small pieces for easier incorporation into the quesadilla.

Place a non-stick skillet over medium heat, allowing it to warm up to create that perfect cooking environment for your quesadilla.

Place one tortilla in the skillet and sprinkle half of the shredded cheese on one side, ensuring it melts beautifully to hold everything together.

Next, layer on the black beans, chopped spinach (if using), cumin, chili powder, and finish with the remaining cheese before folding the tortilla over.

Let it cook until the bottom is golden brown, about 3 minutes, then gently flip it over and cook for another 2 minutes until it’s crispy and the cheese is melty.

Remove the quesadilla from the skillet, slice it into wedges, and serve with a generous dollop of sour cream or zesty salsa for dipping.