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Baked Green Enchilada Bean and Cheese Quesadillas<\/p>\nBaked Green Enchilada Bean and Cheese Quesadillas<\/p>\n
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2 T. canola oil<\/p>\n
1 yellow onion, diced<\/p>\n
3 garlic cloves, minced<\/p>\n
2 tsp. ancho chili powder<\/p>\n
1 tsp. cumin<\/p>\n
1 tsp. kosher salt<\/p>\n
2 T. water<\/p>\n
15 oz refried pinto beans<\/p>\n
8 oz cheddar cheese, shredded<\/p>\n
8 flour tortillas<\/p>\n
\u00bc cup green enchilada sauce, plus more for dipping<\/p>\n
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Heat the canola oil in a medium skillet over medium heat. Add the onion to the pan and saut\u00e9 for 4 minutes, or until translucent. Stir in the garlic and saut\u00e9 until fragrant, about 1 minute. Add the ancho chili powder, cumin, and salt. Saut\u00e9 for 1 minute, then add in the water and pinto beans. Stir just until heated through, then remove from the heat. Heat oven to 400F. Spread the flour tortillas out on a clean work surface. Divide the pinto bean mixture between the tortillas, spreading it to cover half of each tortilla. Top with the cheese and then fold the unadorned half of the tortilla over the mixture. Place the stuffed tortillas on a baking sheet. Bake for 8 minutes. Remove from the oven and brush the tortillas with the green enchilada sauce. Return to the oven and bake for another 6 minutes. Serve with extra enchilada sauce on the side for dipping.<\/p>\n","protected":false},"excerpt":{"rendered":"
Baked Green Enchilada Bean and Cheese Quesadillas 2 T. canola oil 1 yellow onion, diced 3 garlic cloves, minced 2 tsp. ancho chili powder 1 tsp. cumin 1 tsp. kosher salt 2 T. water 15 oz refried pinto beans 8 oz cheddar cheese, shredded 8 flour tortillas \u00bc cup green enchilada sauce, plus more for dipping Heat the canola oil in a medium skillet over medium heat. Add the onion to the pan and saut\u00e9 for 4 minutes,…<\/p>\n