In a medium-sized bowl, combine the refried black beans, ground cumin, granulated garlic, chili powder, and salt. Mix until well blended.
Take one flour tortilla and spread a generous amount of the black bean filling over half of the tortilla. Sprinkle about 2 tablespoons of shredded Monterey Jack cheese on top of the filling. Fold the tortilla over to create a half-moon shape, pressing gently to seal.
Heat a skillet over medium heat. Once hot, carefully place the folded black beanadilla in the skillet. Cook for about 3-4 minutes on one side until golden brown and crispy, then flip it over and cook for an additional 3-4 minutes on the other side. Repeat this process for the remaining tortillas.
Once cooked, transfer the Amazing Black Beanadillas to a cutting board and slice them into wedges. Serve warm with your favorite dipping sauces, such as salsa or guacamole.
