Prepare the Beans

• Add the black beans to a bowl and mash about half of them using a fork or potato masher.This helps the filling bind and prevents it from spilling out of the quesadillas.

Cook the Filling

• Heat a large skillet over medium heat with a small amount of olive oil. Add the diced onion and cook for 2–3 minutes until softened.
• Add the garlic, walnuts, smoked paprika, and chili powder. Toast for 1 minute, stirring constantly to avoid burning.
• Add the tomato paste, vegetable broth, soy sauce, grated carrot, and the mashed + whole black beans.
• Stir well and bring to a low simmer. Cook for 5–10 minutes, or until most of the liquid has evaporated and the mixture thickens.
• Season with salt and pepper to taste. Remove from heat and let cool slightly.

Assemble the Quesadillas

• Warm each tortilla in a dry pan for 10–15 seconds per side so they fold without cracking.
• Spread about ¼ of the filling on half of each tortilla.
• Fold over and press gently to seal.

For Meal Prep

• Do NOT cook the quesadillas now.Place parchment between each folded quesadilla and store in an airtight container in the fridge for up to 4 days.

Reheat & Cook (Day Of)

• Heat a skillet over medium with a light spray of oil.
• Cook each quesadilla for 2–3 minutes per side, until the tortilla is golden and crisp.Air fryer option: 375°F for 4–5 min, flipping halfway.