Vegan Black Bean Quesadillas

1 (15 ounce) can great Northern beans, drained and rinsed

¾ cup diced tomatoes

1 clove garlic

⅓ cup nutritional yeast

1 teaspoon ground cumin

¼ teaspoon chili powder

salt to taste

1 pinch cayenne pepper, or to taste

½ cup black beans, drained and rinsed

¼ cup diced tomatoes

1 tablespoon olive oil, or as needed

8 whole grain tortillas

cooking spray

Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth; add nutritional yeast, cumin, chili powder, salt, and red pepper flakes and blend again.

Transfer bean mixture to a bowl. Stir black beans and 1/4 cup tomatoes into bean mixture.

Heat olive oil in a skillet over medium-high heat.

Place a tortilla in the hot oil. Spread about 1/4 cup filling onto the tortilla.

Place another tortilla on top of filling; cook until filling is warmed, about 10 minutes.

Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.