Pinto Beans & Chilies Quesadillas |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 3 |
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This is from the cookbook Land O Lakes Occasionally Vegetarian. I don't use the cilantro, or the green onions. You can also use whatever kind of beans and cheese you like(I've tried chili beans and black beans and also taco cheese or 3 cheese in place of the cheddar.) One last note, I find it easier to oil the pan, instead of brushing the oil on the tortillas. Ingredients:
1 (15 1/2 ounce) can pinto beans, rinsed, drained |
1 (4 ounce) can chopped mild green chilies, drained |
4 ounces shredded cheddar cheese |
1/3 cup chopped green onion |
1/3 cup light mayonnaise |
1/2 cup chopped fresh cilantro |
6 (8 inch) flour tortillas |
1 1/2 teaspoons vegetable oil |
Directions:
1. In a large bowl, combine pinto beans, chilies, cheese, green onions, mayonnaise, and cilantro; mix well. Spread round 1/3c filling mixture on half of each flour tortilla; fold tortilla over filling to form a half-moon shape. Brush each tortilla with about 1/4 tsp oil. Cook in 10-inch skillet over medium heat, turning once, until lightly browned(12-16 minutes.) Serve with sour cream and guacamole.
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