Cheese & Bean Quesadillas

By KimK33

Ingredients

• 1 14 oz Can refried beans
• 8 Flour tortillas
• 1 3/4 Cups grated cheddar cheese
• 1 Onion, chopped
• 1/2 bunch fresh cilantro leaves chopped
• Tomato Salsa
• 6-8 Ripe tomatoes, finely chopped
• 3 1/2 oz tomato juice
• 3-4 garlic cloves finely chopped
• 1/2 bunch fresh cilantro coarsely chopped
• Pinch of sugar
• 3-4 fresh green chiles seeded and finely chopped
• 1/2-1 Tsp ground cumin
• 3-4 Scallions finely chopped
• Salt

Preparation

Step 1

To make the tomato salsa, stir all the ingredients together in a bowl and season with salt to taste. Cover with plastic wrap and chill in the refrigerator until required.

Place the beans in a small pan and set over low heat to warm through.

Meanwhile, make the tortillas pliable by warming them gently in a lightly greased nonstick skillet.

Remove the tortillas from the skillet and quickly spread with a layer of warm beans. Top each tortilla with grated cheese, onion, fresh cilantro, and a spoonful of salsa. Roll up tightly.

Just before serving, heat the nonstick skillet over medium heat, sprinkling lightly with a couple of drops of water. Add the tortilla rolls, cover the skillet, and heat through until the cheese melts. Allow to brown lightly, if desired.

Remove the tortilla rolls from the skillet and slice each roll, on the diagonal, into about 4 bite-size pieces. Serve the quesadillas hot or cold, garnished with cilantro leaves.