Bean Quesadillas

I subbed for the dinner club this month and this is one of the dinners we got. I have eaten it for 3 days in a row. It is yummy! And now that avocado dont cost $25 each, it tastes even better with a mashed avacado on top. I should have gotten a better picture, but I was too excited to eat!


1 cup sliced onion
1 tsp minced garlic
1 tsp ground cumin
15 oz can black beans, drained (or bust out the beans from your food storage, that is what I will do when I repeat this recipe!)
15 oz can pinto beans, drained (same thing, think food storage!)
1 cup chopped tomato
cilantro to taste
salt and pepper to taste

Saute onion, garlic, and cumin in a skillet with 2 Tbs. oil until crisp tender, about 5 minutes. Add beans to skillet and mix. Add tomatoes and cilantro and stir.

warm one tortilla on stove top. Sprinkle with shredded cheese and put a heap of the bean mixture on top. Let warm thru a bit and toast the tortilla. Top with another tortilla and flip, crisping up the other side as well. Cut in wedges and serve with salsa, sour cream, or avocado.

If you double the recipe the filling freezes well and thaws out quick.