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
DIRECTIONS
Refried Bean Directions
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.
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.
Add more water if beans dry out before reaching the desired consistency. Salt and pepper to taste.
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.
Spread a thin layer of the refried beans on one side of a tortilla—about 2 Tablespoons.
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.