Black Bean and Goat Cheese Quesadillas

2 tablespoons olive oil
1 small yellow onion, finely chopped
15 ounce can of black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
salt and pepper
1/4 cup cilantro
6 8-inch flour tortillas

In a medium skillet, heat oil and saut? onion about five minutes.
Add beans, cumin, chili powder, and half cup water and cook, stirring occasionally, 5-7 minutes, until almost all the water has evaporated. Remove pan from heat.
With the back of a fork, break up the beans to make a chunky mash. Stir in cilantro and season with salt and pepper.
Spread the black bean mixture evenly over three of the tortillas. Scatter the goat cheese over the beans and cover with remaining tortillas.
Lightly coat a lard skillet or griddle with oil and heat over medium heat. Set one quesadilla in the skillet and cook until lightly browned, about two minutes. Flip and brown other side for another 1 ? minutes. Remove from pan.
Cook remaining quesadillas, adding more oil each time.

Serve with guacamole and pico de gallo