“Queso” is cheese in Spanish. This is an easy way to make refried bean quesadillas that taste like they’ve got cheese even though they actually don’t. It’s also the fastest recipe on earth. As with anything we eat – there’s no wheat or strong spices. We buy all our ingredients from New Season’s Market since they tend to source quality local suppliers. Incidentally – this 1st recipe isn’t from either of the our two cookbooks.
Ingredients include the following, all of which store well for long periods:
- Bag of 12 Casa Rosa White Corn tortillas (stone ground corn, water and lime)
- 16 oz Jar of Muir Glen Organic Mild Salsa
- 16 oz Can of Eden Organic Refried Black Beans (organic beans, water, sea salt)
- 1 Large Sweet Onion, Salt, 1/3 cup of water, 1 Lime
- Shredded Cheese for those who can’t live without it.
- Canned Food Alert: Issues with BPA are still being addressed
- Seven Companies you can trust to be using BPA-Free Cans.
- Dry Beans vs. Canned Beans – An Archive of Useful Information
- Beans – Fast and Easy. McDougall Cookbook Recommendations
1. Put the onions in a small pan (I use stainless steel) with the 1/3 cup of water and cook until they start to take on a bit of a clear appearance. Add a few dashes of salt and a bit more water if needed and continue cooking until brown.
2. Put the can of refried beans in a pot and heat with a bit of water to help increase their spreadability. Add some salt for flavor. Taste test to get the right amount of saltines (duh! I mean, saltiness – my mistake – don’t put crackers in this recipe). Remove from heat and then spread a thin layer of beans (about a 1/4 inch) onto one side of a corn tortilla. Spread a tablespoon of cooked onions on top of the bean layer. Add shredded cheese if desired. If not using cheese then leave a bit of the bean layer exposed so that another tortilla can be sandwiched to the top of that bean layer and actually stick. Now you’ve essentially got a tortilla sandwich.
4. Place the tortilla sandwich into a small, heated frying pan and heat both sides until a bit of browning occurs – electric stove setting is Medium-Low (3 of 10), 2-3 minutes per side. You don’t need butter or oil to brown the tortilla surfaces.
5. Pull it out of the frying pan and then throw it onto a cutting board and slice into fours, then put the four quarters onto a plate and cover with a pot lid to keep warm. Prep one tortilla sandwich at a time (as you finish heating the previous one), otherwise the tortillas will start to deform from prolonged contact with the beans and onions.
6. Eat with a dollop of mild salsa. Sprinkle shredded cheese or a dollop of sour cream on with the salsa if desired. The cheese and sour cream will definitely add succulence even if it aint good for you. You be the judge. They taste good without it though.