1 pound 80/20 ground beef
1 tablespoon olive oil
2 cloves garlic, minced
1 white onion, diced
Kosher salt and fresh ground black pepper
1 tablespoon taco seasoning
2 tablespoons tomato paste
1 can (8 ounces) black beans, rinsed and drained
1 tablespoon water
1/4 cup fresh chopped cilantro
4 large flour tortillas
8 ounces shredded Mexican cheese blend
1 lime, cut into wedges
Sour cream
In a large skillet, heat the olive oil over medium-high heat.
Add ground beef to the skillet, and start to break it up using a spatula.
Add the onion and garlic to the skillet, and season with salt and pepper. Stir until well combined, and allow to cook until the onions are softened and translucent, about 5 minutes.
Add taco seasoning, tomato paste, black beans, and 1 tablespoon of water to the skillet. Stir to combine and reduce heat to medium-low. Allow filling mixture to simmer for 5 to 7 minutes.
Add in the cilantro. Mix in until cilantro becomes fragrant, about 30 seconds.
Heat a clean nonstick pan over medium heat or a pan greased with nonstick cooking spray.
Place one tortilla flat in the pan. On half of the tortilla, sprinkle some of the cheese, followed by the beef mixture, and topped again with more cheese.
Fold the tortilla in half, forming a half-circle, and press down using a spatula or plate. Heat on both sides until tortilla becomes lightly browned and crispy, and the cheese is melted.
Repeat this process with the remaining tortillas, beef and cheese until you use everything.
To serve, precut quesadillas into triangles or serve out the half circles individually. Garnish with fresh lime wedges, sour cream or more fresh chopped cilantro.