Cheese-Crisped Pinto Bean Quesadillas

Name: Cheese-Crisped Pinto Bean Quesadillas
Cook time: 40 min
Total time: 40 min
Ingredients: 3 tablespoons neutral oil; 2 15½-ounce cans pinto beans OR black beans, rinsed and drained; 1 tablespoon chili powder; Kosher salt and ground black pepper; 2 chipotle chilies in adobo sauce, chopped, plus 1 teaspoon adobo sauce OR ¼ cup drained canned green chilies; 2 tablespoons lime juice OR cider vinegar; 8 ounces pepper jack OR mozzarella cheese OR queso Oaxaca, shredded (2 cups), divided; 8 6-inch flour tortillas; Sour cream OR salsa OR guacamole OR pickled jalapeños OR a combination

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Cook Time: 40 minutes

Total: 40 minutes

Servings: 4

Ingredients

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3 tablespoons neutral oil2 15½-ounce cans pinto beans OR black beans, rinsed and drained1 tablespoon chili powderKosher salt and ground black pepper2 chipotle chilies in adobo sauce, chopped, plus 1 teaspoon adobo sauce OR ¼ cup drained canned green chilies2 tablespoons lime juice OR cider vinegar8 ounces pepper jack OR mozzarella cheese OR queso Oaxaca, shredded (2 cups), divided8 6-inch flour tortillasSour cream OR salsa OR guacamole OR pickled jalapeños OR a combination

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Instructions

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Step 1

Heat the oven to 475°F with a rack in the middle position. Brush the entire surface of a rimmed baking sheet with the oil.

Step 2

In a large microwave-safe bowl, toss together the beans, chili powder and ¾ teaspoon salt. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once halfway through. Stir in the chipotles with adobo sauce, lime juice and ½ cup of the cheese. Using a potato masher, mash the mixture until relatively smooth. Taste and season with salt and pepper.

Step 3

Divide the bean filling evenly among the tortillas and spread it to cover half of each tortilla. Fold the unfilled sides over and gently press to seal. Arrange the filled tortillas on the prepared baking sheet, then flip each one so both sides are coated with oil. Sprinkle the tops of the tortillas with the remaining 1½ cups cheese.

Step 4

Bake until the cheese is melted and the quesadillas begin to brown and crisp on the bottoms, 7 to 9 minutes. Remove the baking sheet from the oven and, using a wide metal spatula, flip each quesadilla. Bake until browned on the second sides, 2 to 4 minutes. Cool on the baking sheet for about 5 minutes. If desired, cut the quesadillas in half, then serve cheese side up.