Cheese and Bean Quesadillas

This recipe made good use of some salsa we already had in our fridge, the leftover tortillas from the burritos, and the rest of the Monterey Jack cheese. It also made a good dinner (and lunch leftovers). The rest of the ingredients were inexpensive.

Ingredients

• 1 - 15 oz. can of pinto beans, rinsed and drained
• 1/2 cup of salsa (we used the Archer Farms Medium salsa - cheap at Target)
• 1 tsp. of chili powder
• 4 (10-inch) flour tortillas
• 1 cup of shredded Monterey Jack cheese
• 1/4 cup of chopped fresh cilantro
• 1/4 cup of sour cream
• Pam or other nonstick cooking spray
  

Directions:
1. Place beans in a medium saucepan and mash with a potato masher or fork.
2. Stir in salsa and chili powder.
3. Cook over medium heat until bubbly.
4. Reduce heat to low.
5. Simmer 5 minutes.
6. Spray a griddle with nonstick cooking spray.
7. Heat over medium heat until hot.
8. Brush 1 tortilla lightly on both sides with water.
9. Heat on griddle until lightly browned, then turn the tortilla.
10. Spread with 1/2 of bean mixture, sprinkle with 1/2 of the cheese and 1/2 of the cilantro.
11. Top with a second tortilla and press lightly.
12. Brush top of tortilla with water.
13. Carefully turn quesadilla to brown & crisp the second side.
14. Remove from heat, and then repeat with the remaining 2 tortillas.
15. Cut each quesadilla into wedges and then serve with sour cream.