Pinto Bean & Queso Fresco Quesadillas

Préparation

1. 1

   Prep the filling

   Drain and rinse the pinto bean and thinly slice the scallion. Lightly mash about half the beans in a mixing bowl.
2. 2

   Season the beans

   Stir the queso fresco and scallion into the pinto bean in the mixing bowl. Season with 1/4 tsp salt and a few grinds of black pepper until the filling holds together loosely.

   3 min
3. 3

   Fill the tortillas

   Spread the bean mixture over half of each flour tortilla and sprinkle with monterey jack cheese. Fold the tortillas in half and press gently to seal.

   4 min
4. 4

   Toast the quesadillas

   Brush a large skillet lightly with olive oil and cook the flour tortilla over medium heat, turning once; work in batches.

   10 min

   Astuce: Keep finished quesadillas in a low oven if you need to cook more than one batch.

5. 5

   Taste and serve

   Taste the salsa and adjust with salt and black pepper if needed. Cut the quesadillas into wedges and serve with salsa for dipping.

   2 min