Ingredients

• FOR CILANTRO CREAM SAUCE
• 1/2 cup greek yogurt
• 1/2 cup fresh cilantro, plus more for garnish
• Juice of 1/2 lime
• 2 teaspoons green hot sauce
• For the Quesadillas:
• 2 cups leftover sliced meatloaf
• 1 14.5-ounce can black beans, drained and rinsed
• 1 scallion, chopped
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 8 8-inch flour tortillas
• 2 cups shredded cheddar cheese

Directions

1. Make the cilantro cream: Puree the yogurt, cilantro, lime juice and hot sauce in a blender until smooth.

2. Prepare the quesadillas: Mix the meatloaf, beans, scallion, cumin, cayenne, and salt and black pepper to taste in a bowl.

3. Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Place a tortilla in the pan, sprinkle with 1/4 cup cheese, then top with one-quarter of the meat mixture and another 1/4 cup cheese. Top with another tortilla and cook until golden, about 2 minutes per side. Repeat with the remaining butter, tortillas and filling. Cut the quesadillas into wedges and serve with the cilantro cream.

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