Refried Bean and Salsa Quesadillas |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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In '1,000 Vegan Recipes' by Robin Robertson Ingredients:
1 tablespoon canola oil (plus more for frying) or 1 tablespoon grapeseed oil (plus more for frying) |
1 (15 1/2 ounce) can pinto beans, drained and mashed |
1 teaspoon chili powder |
4 (10 inch) flour tortillas |
1 cup salsa (homemade or store-bought) |
1/2 cup minced red onion |
Directions:
1. In a medium saucepan, heat the oil over medium heat.
2. Add the mashed beans and chili powder and cook, stirring, until hot, about 5 minutes; set aside.
3. To assemble, place 1 tortilla on a work surface and spoon about 1/4 cup of the beans across the bottom half.
4. Top the beans with the salsa and onion.
5. Fold top half of the tortilla over the filling and press slightly.
6. In a large skillet heat a thin layer of oil over medium heat.
7. Place folded quesadillas, 1 or 2 at a time, into the hot skillet and heat until hot, turning once, about 1 minute per side.
8. Cut quesadillas into 3 or 4 wedges and arrange on plates.
9. Serve immediately, w/ quacamole.
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