Spinach, Black Bean, and Chipotle Quesadillas

Ingredients

• 2 tablespoons plus 2 teaspoons vegetable oil, divided
• 1 ounce chopped fresh spinach
• Salt
• 3 ounces drained canned black beans
• 1 chipotle chili packed in adobo sauce, minced
• 4 ounces shredded Swiss cheese
• 2 flour tortillas

Directions

1. In a 10-inch cast iron or nonstick skillet, warm 2 teaspoons (10ml) oil over medium-high heat; when it shimmers, scatter in the spinach. Sprinkle with salt and stir as it cooks down, about 1 minute, then scrape it into a bowl.
2. Stir the black beans, chipotle, and cheese into the spinach until everything is combined. Cover half of one tortilla with half of that mixture in an even layer, keeping a 1/2-inch border around the edge; fold the tortilla closed and press firmly along the rim to seal. Do the same with the rest of the filling and the second tortilla.
3. Pour the remaining 2 tablespoons (30ml) oil into that skillet and set it over medium heat; once the oil is shimmering, lay in the folded tortillas carefully. Cook them on the first side, nudging and swirling them in the pan as needed, until they are puffed and richly browned, about 2 minutes. Turn them with a flexible metal spatula, sprinkle with salt, and cook the other side until it is puffed and browned, about 2 minutes longer.
4. Move the quesadillas onto paper towel so any excess oil can drain off. Slice into triangles and serve right away.