|Canned black beans||15 Ounce, drained, rinsed well (1 Can)|
|Nonfat mayonnaise||60 Milliliter (1/4 Cup)|
|Wine vinegar||2 Teaspoon|
|Chili powder||1 Teaspoon|
|Nonfat flour tortillas||4 (7 Inch Size)|
|Shredded reduced fat jack cheese/Sharp cheddar cheese||4 Ounce (1 Cup Or 115 Gram)|
|Firm ripe tomatoes||4 Ounce, chopped (2 Small Pear Type Tomatoes)|
|Chopped red onion||85 Gram (1/3 Cup)|
|Cilantro leaves||15 Gram (1/3 Cup)|
|Tomatillo salsa||120 Milliliter (1/3 Cup, Purchased / Homemade, Green One)|
1. In a medium-size bowl, coarsely mash beans. Add mayonnaise, vinegar, and chili powder; stir until well blended.
2. Lightly brush both sides of each tortilla with water. Spoon a fourth of the bean mixture over half of each tortilla; evenly sprinkle a fourth each of the cheese, tomatoes, onion, and cilantro over bean mixture on each tortilla. Fold plain half of tortilla over to cover filling.
3. Set quesadillas slightly apart on a lightly greased 12- by 15-inch (30- by 38-cm) baking sheet. Bake in a 500°F (260°C) oven until crisp and golden (about 7 minutes).