Ingredients:

  • 1 cup (250g) canned refried beans
  • 1 cup (115g) shredded sharp cheddar or Monterey Jack cheese
  • 1/2 tsp (2g) ground cumin
  • 1/4 tsp (1g) garlic powder
  • 1 pinch salt
  • 1 pinch black pepper
  • 4 (6 inch) flour tortillas
  • 2 tbsp (30ml) neutral oil

Instructions:

  1. In a small bowl, mash the refried beans with the cumin, garlic powder, salt, and pepper. Stir until the spices are evenly distributed.
  2. Lay the tortillas flat. Spread 2-3 tbsp (30-45ml) of the bean mixture over one half of each tortilla.
  3. Sprinkle a generous handful of shredded cheese over the beans, then fold the empty half over to create a half-moon shape. Press down gently with your palm to seal.
  4. Heat the oil in the skillet over medium heat until it shimmers.
  5. Place the quesadillas in the pan and fry for 3-4 minutes per side until the tortilla is mahogany-colored and the cheese has fully melted. Flip carefully using a spatula.