Pinto Bean and Cheese Quesadillas

Ingredients

Pinto beans

1 can (15 oz), drained and rinsed

Red onion

1 small, finely chopped

Cilantro

1/4 cup, chopped

Cumin

1 teaspoon

Salt

1/2 teaspoon, or to taste

Vegetable oil

2 tablespoons (for cooking)

Cheddar cheese

1 cup, shredded

Tortillas

4 large (8-inch) flour or corn tortillas

Salsa

1/2 cup, for serving

Sour cream

1/2 cup, for serving

Instructions

1. In a medium bowl, use a fork or potato masher to mash the pinto beans until they are mostly smooth but still have some chunks for texture.
2. Add the finely chopped red onion, cilantro, cumin, and salt to the mashed beans. Mix thoroughly until well combined.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
4. Place one tortilla in the skillet and spread a generous amount of the bean mixture on one half of the tortilla.
5. Sprinkle a quarter cup of shredded cheddar cheese over the bean mixture.
6. Fold the tortilla in half to create a quesadilla and gently press down with a spatula to help the cheese melt.
7. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted and gooey.
8. Remove the quesadilla from the skillet and repeat the process with the remaining tortillas and filling, adding more oil to the skillet as needed.
9. Slice the quesadillas into wedges and serve hot with salsa or sour cream on the side.