Make the black bean filling: Add 1 tablespoon of olive oil to a non-stick skillet over medium heat. Add 1 diced onion and cook until translucent, about 3 to 5 minutes.

Next add 1 can drained and rinsed black beans, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon chili powder, and 1 teaspoon salt. Stir together and cook to soften the black beans.

While cooking, smash the beans until they have reached your desired consistency. If you want a less chunky bean filling, remove the beans from the heat and blend with an immersion blender until smooth.

Remove the beans from the skillet and wipe the skillet down before making the quesadillas.

Make the quesadillas: Heat the skillet over medium heat. Butter two tortillas with vegan butter and place one tortilla in the skillet, buttered side down.

Spread 1/4 cup of the vegan black bean filling over the tortilla and top with 2 tablespoons dairy-free cheese such as Violife Just Like Cheddar Shreds. Place the second tortilla butter side up (so that it will touch the skillet when you flip it) on top of the bean and cheese filling.

Cover with a lid and cook for 2 minutes or until the bottom is light brown and crispy. Flip and cook an additional 2 minutes covered or until the bottom is light brown and crispy.

Remove from the skillet, cut into quarters, and enjoy!