Baked Green Enchilada Bean and Cheese Quesadillas
Baked green enchilada bean and cheese quesadillas are about to revolutionize your dinner game! They are all cooked together in the oven, saving a lot of time and energy when making a big batch.
Yield: 8 quesadillas
  • 2 tbsp canola oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tsp ancho chili powder
  • 1 tsp cumin
  • 1 tsp kosher salt
  • 2 tbsp water
  • 15 oz refried pinto beans
  • 8 oz cheddar cheese, shredded
  • 8 flour tortillas
  • ¼ cup green enchilada sauce, plus more for dipping
  1. Heat the canola oil in a medium skillet over medium heat. Add the onion to the pan and saute for 4 minutes, or until translucent. Stir in the garlic and saute until fragrant, about 1 minute. Add the ancho chili powder, cumin, and salt. Saute for 1 minute, then add in the water and pinto beans. Stir just until heated through, then remove from the heat.
  2. Heat oven to 400F.
  3. 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.
  4. Remove from the oven and brush the tortillas with the green enchilada sauce. Return to the oven and bake for another 6 minutes.
  5. Serve with extra enchilada sauce on the side for dipping.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at