• Pinto Bean Quesadilla with Salsa Verde


    Bean filling

    Yield: 12 each

    • Ingredients
    • Pinto beans, cooked
      2 cups
    • Canola oil
      2 Tbsp.
    • White onion, peeled and fine diced
      1 ea.
    • Garlic, minced
      2 Tbsp.
    • Chili powder
      1 tsp.
    • Bay leaf
      1 ea.
    • Roasted red bell pepper, diced
      1 ea.
    • Kosher salt and black pepper
      to taste
    • Green onions, sliced
      4 ea.
    • Monterey Jack cheese
      1 cup
    • Red salsa, mild
      ½ cup

    Tomato Salsa

    • Ingredients
    • Tomatillos, husked, rinsed and diced
      3 cups
    • White onions, minced
      ¼ cup
    • Garlic, minced
      2 tsp.
    • Serrano peppers, stemmed and minced
      1 Tbsp.
    • Lime juice
      2 Tbsp.
    • Cumin, ground and toasted
      ½ tsp.
    • Cilantro
      2 Tbsp.

    • Ingredients
    • Whole wheat tortillas, 8-inch
      12 ea.
    • Vegetable oil
      as needed

    • Ingredients
    • Avocado, cleaned and diced
      1 ea.
    • Cilantro, picked and cleaned
      ¼ bu.
    • Sour cream
      ½ cup


    1. For the bean filling: In a sauté pan, add the canola oil and over medium heat, sauté the onions until soft and starting to color. Add the minced garlic, Ancho powder, and thyme sprig and cook for another 3-4 minutes. Add the cooked pinto beans and cook down for 3-4 minutes. Add the roasted red pepper and toss to combine. Season with salt and pepper and cool.
    2. Once cool, add the green onions, jack cheese and red salsa; mix gently to incorporate. Chill completely.
    3. For the salsa verde: Place tomatillos into a saucepan and cover with cold water. Bring to a boil and simmer for 2 minutes and take off the heat. Drain the tomatillos reserving the liquid.
    4. Place the rest of the ingredients except for the cilantro to a blender and puree until smooth, adding any cooking liquid needed to keep it moving. Add the cooked tomatillos and puree until smooth. Add the cilantro and pulse. Remove and chill.
    5. To assemble: Lay out your flour tortillas on a work table. Evenly distribute the filling on the front half of the tortillas. Fold the top half over and brush both sides with the oil and sauté on both sides until golden brown and hot in the middle.
    6. Cut the finished quesadillas into four pieces and top with sour cream, avocado, cilantro, and drizzle with salsa verde.