Bean And Cheese Recipe

Prepare aromatics

Finely dice onion to equal about 1/2 cup. Heat a medium nonstick skillet over medium heat and add 1 tablespoon of butter or oil. Add diced onion and sauté 4–5 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.

Season beans

Reduce heat to low. Add the canned refried beans to the skillet with the onions and garlic. Stir to combine and loosen the beans with 2–3 tablespoons of water if very thick. Stir in ground cumin, chili powder, salt, black pepper, and lime juice. Cook on low 2–3 minutes until heated through and flavors meld. Taste and adjust seasoning.

Keep warm

Transfer the bean mixture to a bowl and keep warm while you assemble the quesadillas (cover with foil) or keep the skillet on very low heat.

Preheat griddle

Wipe the skillet clean or use a separate large nonstick skillet or griddle. Heat over medium heat and add the remaining 1 tablespoon butter or oil, spreading to coat the surface.

Assemble quesadillas

Place one tortilla flat on a plate or board. Spread about 1/3 cup of the warm bean mixture over half the tortilla, leaving a 1/2-inch border. Sprinkle about 1/4 to 1/3 cup mixed shredded cheeses evenly over the beans. Fold the empty half of the tortilla over the filling to create a half-moon. Repeat to assemble remaining tortillas.

Cook

Place assembled quesadillas on the hot skillet. Cook 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted. Lower the heat if the tortilla browns too quickly before the cheese melts. Cook in batches if necessary, adding a little more butter or oil between batches.

Slice and serve

Transfer cooked quesadillas to a cutting board and let rest 1 minute. Slice each into 3 wedges with a sharp knife or pizza cutter. Serve immediately with sour cream, salsa, chopped cilantro, and sliced jalapeños as desired.