For the Black Beans:

1. Heat oil in a small pot over medium heat.
2. Add the garlic, cumin, coriander, pepper flakes and salt and cook until very fragrant, about 1 minute.
3. Add the black beans, lime juice and the water or stock to the pot. Let the beans come to a gentle boil and cook for about 15 minutes. The liquid in the pot should have reduced and thickened slightly. Remove from heat.
4. Puree the black bean mixture with all of the cooking liquid in a food processor or by using a hand blender. The puree should be just smooth – having a few lumps is ok!

For the Quesadillas:

1. Preheat the oven to 250F and line a baking sheet with an oven-safe cooling rack (optional but this is a great way to keep the quesadillas warm and crisp while the rest of the batch finish cooking).
2. Heat a non-stick pan over medium heat. Lightly grease pan with cooking spray (I love my Misto for this) or use the tiniest bit of oil.
3. Place 1 tortilla at a time in the pan. Sprinkle 1-2 tablespoons of grated cheese on the tortilla. Spread 1-2 tablespoons of the black bean puree over 1 half of the tortilla.
4. Cook the tortilla for 1-2 minutes until the cheese starts to melt then fold one half of the tortilla over the other. Cook for a couple minutes per side long until the tortilla starts to brown and gets really crisp. Transfer to the oven to keep warm or serve immediately.
5. Repeat until all the tortillas and black bean puree is gone, lightly greasing the pan each time.
6. Serve with Great Guacamole or your other favourite toppings like salsa or sour cream.