I made these last week by request from by Elisa. Then I noticed I hadn't posted this recipe yet even though I've made this for years. They're so good and I love to eat them with lettuce and sour cream (or just plain on a Rugrats plate). If you want to add some spice you can add some chili powder to the beans. I've made them with dinner or as party food.
Bean & Cheese Quesadillas
1 c. green pepper, chopped
1/2 c. red onion, chopped
1 t. olive oil
1 (16-oz.) can pinto beans, rinsed & drained
1 (15 1/2-oz.) dark red kidney beans, rinsed & drained
1 T. lemon juice
1/2 t. paprika
1/2 t. dried dill weed or cumin seed
1/2 t. salt
1/4 t. garlic powder
6 (8-inch) flour tortillas
3/4 c. Colby-Jack cheese, shredded
Combine green pepper, onion and oil in 2-quart casserole. Cover. Microwave on HIGH for 4-6 minutes, or until vegetables are tender, stirring once. Add beans, lemon juice, paprika, dill weed or cumin seed, salt and garlic powder. Mix well. Re-cover. Microwave on HIGH for 3-5 minutes, or until mixture is very hot, stirring once or twice. Mash beans slightly.
Spread 1/2 cup bean mixture over half of 1 tortilla, to within 1/2-inch of edge. Sprinkle with 2 tablespoons cheese. Fold tortilla over bean mixture, tortillas and cheese. In 12-inch skillet, heat 1/8-inch oil over medium-high heat. Fry 2 quesadillas at a time for 3-5 minutes, or until golden brown, turning once. Add additional oil if necessary. Cut each quesadilla in wedges.