Quesadillas with Pinto Beans, Green Chiles and Potatoes
- Yield 4 servings
There are thousands of combinations that can make up a quesadilla, which is essentially a toasted cheese sandwich in a tortilla.
You can use any flavor tortilla; I prefer the whole-wheat, corn or spinach tortillas. Use black beans instead of pinto if you prefer. Serve with salsa verde with avocado and tomatillo or your favorite tomato salsa.
- 2 teaspoons olive oil
- 1 small onion, chopped
- 1 poblano chile, seeded and chopped, or cup drained and canned green chiles
- 2 garlic cloves, minced
- 1 all-purpose potato, peeled and cubed
- 1 medium tomato, chopped
- 1 teaspoon ground cumin
- 2 teaspoons dried leaf oregano
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1/2 cup water or vegetable broth
- 4 (9-inch) tortillas
- 1 1/2 cups low-fat shredded jack and cheddar cheese
- Heat oil in a large saucepan over medium heat. Add onions, chili peppers, garlic and potatoes and saute 2 minutes. Add tomatoes, cumin, oregano and saute another minute. Add beans and water or broth, bring to a boil, reduce heat and simmer 15 minutes until potatoes are tender and the filling is thickened. Cool.
- Divide filling among four tortillas by spreading over only half of each. Fold over other half to cover filling on top. Sprinkle cheese over filling and fold empty half of each tortilla over filling to form a half-moon shape.
- Heat a nonstick skillet pan or grill pan over medium heat. Spray with no-stick cooking spray and cook each quesadilla 3 to 5 minutes per side until cheese is melted. Cut into wedges to serve