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Cheese-Crisped Pinto Bean Quesadillas
Start to finish: 40 minutes
Servings: 4
These gooey quesadillas boast double the cheese—some tucked inside the folded tortillas and the rest sprinkled on the outside. As they toast in the oven, the outer layer melts and becomes deliciously crisp. Bonus: We cook quesadillas on a baking sheet to make a big batch all at once—no need to stand at the stove cooking quesadillas one by one. To make these vegetarian quesadillas heartier, we include pinto beans (or black beans), which are microwaved with chili powder to infuse them with spice; canned red or green chilies bump up the heat, while lime juice brings an acidic note.
Ingredients
3 tablespoons neutral oil (about 41 g)
Two 15.5-ounce cans pinto beans or black beans, rinsed and drained (about 880 g before draining; about 500 to 520 g drained beans total)
1 tablespoon chili powder (about 8 g)
Kosher salt and ground black pepper, to taste
2 chipotle chilies in adobo sauce, chopped, plus 1 teaspoon adobo sauce (about 35 g total), or 1/4 cup drained canned green chilies (about 60 g)
2 tablespoons lime juice or cider vinegar (about 30 g)
8 ounces pepper jack, mozzarella, or queso Oaxaca cheese, shredded (about 227 g / 2 cups)
Eight 6-inch flour tortillas (about 200 to 240 g total, depending on brand)
Optional Garnish
Sour cream, salsa, guacamole, pickled jalapeños, or a combination
Instructions
1. Heat the oven to 475°F (245°C) with a rack in the middle position. Brush the entire surface of a rimmed baking sheet with the oil.
2. In a large microwave-safe bowl, toss together the beans, chili powder, and 3/4 teaspoon salt. Cover and microwave on high until hot, 3 to 3 1/2 minutes, stirring once halfway through.
3. Stir in the chipotles with adobo sauce, lime juice, and 1/2 cup cheese (about 57 g). Using a potato masher, mash the mixture until relatively smooth. Taste and season with salt and pepper.
4. Divide the bean filling evenly among the tortillas and spread it to cover half of each tortilla. Fold the unfilled sides over and gently press to seal.
5. Arrange the filled tortillas on the prepared baking sheet, then flip each one so both sides are coated with oil. Sprinkle the tops of the tortillas with the remaining cheese (about 170 g).
6. Bake until the cheese is melted and the quesadillas begin to brown and crisp on the bottoms, 7 to 9 minutes.
7. Remove the baking sheet from the oven and, using a wide metal spatula, flip each quesadilla. Bake until browned on the second sides, 2 to 4 minutes.
8. Cool on the baking sheet for about 5 minutes. If desired, cut the quesadillas in half, then serve cheese side up.
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