Grate the cheese using a box grater until you have about one cup, then set it aside.
Chop the jalapeño finely, removing seeds if you prefer less heat, and rinse and drain the black beans.
In a small bowl, mix the black beans, chopped jalapeño, cumin, smoked paprika, and chili powder to make your spooky filling.
Heat a non-stick skillet over medium heat and add a tablespoon of oil, swirling to coat the surface.
Place a tortilla flat in the skillet, pressing gently so it makes contact with the hot surface, and sprinkle half of the shredded cheese evenly over one half of the tortilla.
Spoon some of the black bean and jalapeño mixture over the cheese, spreading it out evenly.
Fold the tortilla over the filling to create a half-moon shape, pressing down lightly to seal.
Cook for about 3-4 minutes, until the bottom is golden brown and crispy, and you hear a gentle crackle when flipping.
Carefully flip the quesadilla using a spatula and cook the other side for another 3-4 minutes until golden and crispy.
Transfer the cooked quesadilla to a cutting board and let it rest for a minute so the cheese sets slightly.
Use a sharp knife to cut the quesadilla into wedges, revealing melted cheese and colorful fillings inside.
Serve warm, enjoying the crispy exterior and gooey, spicy filling—perfect for a festive Halloween snack!
