Let's cook.
In a medium bowl, combine the shredded chicken, rinsed black beans, salsa, chili powder, and cumin. Mix well to ensure all ingredients are evenly coated.
Heat 1/2 tablespoon of vegetable oil in a large skillet or griddle over medium heat.
Place one flour tortilla in the hot skillet. Sprinkle about 1/4 cup of shredded cheese over half of the tortilla.
Spoon about 1/4 cup of the chicken and black bean mixture over the cheese on the same half of the tortilla.
Sprinkle another 1/4 cup of cheese over the chicken mixture. Fold the empty half of the tortilla over the filling to create a half-moon shape.
Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly. Press down gently with a spatula to help with browning.
Remove the cooked quesadilla from the skillet and cut it into wedges. Repeat with the remaining tortillas, filling, and cheese, adding more oil to the skillet as needed.
Serve immediately with your favorite toppings like sour cream, guacamole, or extra salsa.
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