Heat an 8” or 10” skillet over medium-low heat. Add the olive oil followed by the minced garlic. Cook for a minute or so then stir in the beans, with liquid, and the spices. Cook until the liquid reduces down to about ¼ of what there was and the beans are soft. Light mash the bean mixture with a fork.

Preheat a griddle or large, flat skillet over low heat- the pan should be large enough to fit the tortilla. Brush one side of a tortilla with olive oil and place it oil-side down in the skillet. Sprinkle a little cheese on the bottom then spread ¼ of the bean mixture on half the tortilla then top with ¼ of the spinach and enough cheese to be even over the spinach.

Fold the tortilla in half, covering the mixture. Cook the quesadilla over low heat, flipping once, about 4 to 5 minutes. The tortilla should be browning and crisp and the cheese should be melting. Cut into wedges to serve. Repeat with remaining tortillas.