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Bean and Cheese Quesadillas
Nancy DeHart
Ingredients
1 package large whole wheat/flax tortillas (6 to 8)
Filling:
1 can refried black or pinto beans
1 cup shredded cheddar or Monterey jack cheese
1/2 teaspoon cumin
1 tablespoon lime juice
1/8 teaspoon cayenne pepper
1 to 2 green onions, finely chopped
1/4 cup chopped fresh cilantro
Toppings:
1 ripe avocado, sliced
Salsa
Sour cream or yogurt
Directions
If you are using spiced canned refried beans, simply spread roughly 1/4 cup onto each tortilla, then sprinkle with a few green onions, some cilantro and grated cheese.
If your refried beans don't contain added spices, or you wish to kick things up a bit and add some flavor, scoop the beans into a mixing bowl; add in the cumin, lime juice and cayenne, then mix. Then spread the mixture onto your tortillas. Fold the tortillas in half so they resemble half moons.
One at a time, place in a hot nonstick frying pan over medium-high heat for two minutes, or until light brown and crisp on the bottom. Flip over and cook the other side, then put on a plate into a low oven, and start the next quesadilla. As you are cooking you may need to turn down the heat as the pan gets hotter.
DeHart likes to put them all together first, line them up on her counter and then fry them one by one. She doesn't use any oil and says they turn out great, but you could also bake them. Cut into wedges and serve with diced avocado, salsa and sour cream.
Suggestions
This is a recipe DeHart often feeds her family. It's inexpensive and vegetarian, but DeHart says it's pretty flexible so you can add whatever your family likes (chicken, ground beef, tofu, corn, etc.). If you buy refried beans already spiced, you can omit the lime juice, cumin and cayenne or chilies. She says they make great leftovers, too!