# What You Need:
→ For the Filling
01 - 1 1/2 cups cooked black-eyed peas, drained and rinsed if canned
02 - 1 tablespoon olive oil
03 - 1/2 small onion, finely diced
04 - 1 clove garlic, minced
05 - 1/2 teaspoon ground cumin
06 - 1/4 teaspoon smoked paprika
07 - Salt and black pepper to taste
08 - 1 tablespoon fresh lime juice
09 - 1/4 cup chopped fresh cilantro, optional
→ For the Quesadillas
10 - 8 medium (8-inch) flour tortillas
11 - 1 1/2 cups shredded cheddar or Monterey Jack cheese
12 - 2 tablespoons butter or neutral oil for frying
# Directions:
01 - Warm olive oil in a skillet over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
02 - Stir in black-eyed peas, ground cumin, smoked paprika, salt, and pepper. Cook for another 2–3 minutes until heated through and well combined.
03 - Remove from heat. Coarsely mash the mixture with a potato masher or fork, leaving some texture for bite. Stir in fresh lime juice and cilantro if using.
04 - Lay out 4 tortillas. Divide the mashed black-eyed pea mixture evenly among them, spreading over half of each tortilla. Sprinkle shredded cheese over the filling. Fold each tortilla in half to enclose the filling.
05 - Heat 1/2 tablespoon butter or oil in a large skillet over medium heat. Place one or two quesadillas in the pan and cook for 2–3 minutes per side until golden brown and the cheese is melted. Repeat with remaining quesadillas, adding more butter or oil as needed.
06 - Slice each quesadilla into wedges and serve hot with salsa, sour cream, or guacamole if desired.
