Refried Bean Quesadillas

SERVES: 5

INGREDIENTS

Refried Bean Ingredients

• 1 Tbsp oil

• 2 green onions, finely chopped

• ¼ tsp Kosher salt

• ¼ tsp cumin

• ½ tsp garlic powder

• 1 (15 oz.) cans of pinto beans, drained and rinsed

• 3 Tbsp water

• ¾ cups shredded cheese

• 2 Tbsp cilantro, minced

Quesadilla Ingredients

• 10 corn tortillas

Garnish

• Sour cream or Greek yogurt

• 2 Tbsp cilantro, minced

• Pico de Gallo

DIRECTIONS

Refried Bean Directions

1. Heat oil in a pan on medium high; sauté green onions, salt, and cumin until golden—about 2 minutes. Add garlic powder and sauté until fragrant—30 seconds.

2. In a bowl, mash beans and 3 Tablespoons water to a coarse paste with a potato masher or fork. Fry the mashed beans in a skillet until the beans are soft and thick—about 5 minutes.

3. Add more water if beans dry out before reaching the desired consistency. Salt and pepper to taste.

4. Pour bean mixture into a bowl and let it cool for 5-10 minutes. Add shredded cheese and 2 Tablespoons minced cilantro. Mix thoroughly. Wipe pan out with a towel.

Quesadilla Directions—DO NOT OVERSTUFF QUESADILLAS.

1. Spread a thin layer of the refried beans on one side of a tortilla—about 2 Tablespoons.

2. Heat a skillet over medium heat. Brush or spray with a thin coat of oil; heat quesadilla on one side for about 4 minutes. Flip and heat the other side for another 3 minutes. Cut into wedges and garnish.

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