Two Cheese and Refried Bean Quesadillas

Ingredients:

For the beans:
8 oz dried pinto beans, soaked overnight and drained
1 quartered onion
1/2 chopped onion
1 chopped bay leaf
1 whole bay leaf
1 thyme sprig
1 dried red chile pepper
3 tbsp olive oil
2 tsp ground cumin
4 oz. cheddar cheese

For the Enchiladas:
4 tortillas
1/2 quantity refried beans, warm
3 oz. cheddar cheese
3 oz. monterrey jack or pepper jack cheese
1/2 chopped onion
small bunch fresh chopped cilantro
Salsa

Instructions:

For the Refried Beans:
Makes about 4 cups

Place the onions in a large sauce pan with the quartered onion, bay leaves, thyme, and chili pepper. Pour in enough water to cover the beans and bring the mixture to a boil. Cover, reduce the heat to low, and let simmer for two hours (stirring occasionally.) Add water if the beans begin to get dry before they’re tender.

When the beans are very tender, drain the cooking liquid out of them into a bowl. Throw away the onion, bay leaf, thyme, and chili pepper.

In a large food processor, blend 2/3 of the beans with the cooking liquid (drained from the beans) until a coarse mixture is formed.

Heat the oil in a large skillet on medium heat. Add the chopped onion and cook for 10 minutes (or until the onions are fully cooked.) Add the cumin and cook for 2 more minutes. Stir in all the beans (the pureed and reserved) and let cook until all the liquid is reduced and the mixture has a nice thickness. Add the cheese.

Serve at once or store in an airtight container in the fridge.

Two Cheese & Refried Bean Quesadillas:
Yield: Makes 2 whole quesadillas

Warm a skillet on low to medium heat and prepare all ingredients and have a quesadilla assembly line ready. Warm a tortilla on the skillet just until it’s pliable.

Remove the tortilla and spread a layer of warm refried beans, cheese, onion, cilantro, and salsa onto it. Fold it in half and place it back on the skillet. Cover the skillet and heat the tortilla on both sides until the cheese melts. Remove and cut into 3-4 triangles.

Serve with guacamole, sour cream, and salsa on the side.

From notfromconcentrate.net