Southwestern Pinto Bean Quesadillas

for three people

• 1 can pinto beans, drained, reserve 1/4 of the juice
• 1 can mild enchilada sauce
• 1 cup low-fat cheddar cheese
• 6 low-carb wraps
• olive oil
• 1/2 tsp each: cumin powder, smoked paprika, oregano flakes
• 1/4 tsp salt

1. Rinse and drain pinto beans. 
2. Mash slightly.
3. Mix mashed beans with a tablespoon of enchilada sauce and a pinch of cumin.
4. Spread bean mixture onto one half of a wrap. 
5. Sprinkle with cheddar cheese.
6. Fold wrap in half and cook in a lightly oiled pan until golden brown and the cheese is melted.