Quesadillas are a meal that kids are guaranteed to love. This simple-to-make quesadilla mixes pinto beans with Monterey Jack cheese and salsa verde, for a healthy and flavorful favorite with a twist. Pairing beans with the whole grains in this tortilla makes a complete protein that supplies all nine essential amino acids. To download a Spanish translation of this recipe click here. Print Ingredients Bean filling 1 3/4 cups (1-15 oz. can) pinto beans, drained & rinsed 2 Tbsp. canola oil 1 white onion, peeled and diced 2 Tbsp. garlic, minced 1 tsp. chili powder 1 bay leaf 1 roasted red bell pepper, diced Kosher salt and black pepper, to taste 4 green onions, sliced 1 cup Monterey Jack cheese 1/2 cup red salsa, mild 12 whole wheat tortillas, 8” Vegetable oil, as needed 1/2 cup sour cream 1 avocado, cleaned and diced 1/2 cup cilantro leaves Number of Servings : 12 Serving Size: 1 quesadilla Quesadillas are a meal that kids are guaranteed to love. This simple-to-make quesadilla mixes pinto beans with Monterey Jack cheese and salsa verde, for a healthy and flavorful favorite with a twist. Pairing beans with the whole grains in this tortilla makes a complete protein that supplies all nine essential amino acids. To download a Spanish translation of this recipe click here. Directions For the bean filling: In a sauté pan, add the canola oil and, over medium heat, sauté the onions until soft and starting to color. Add the minced garlic, ancho powder, and thyme sprig and cook for another 3 to 4 minutes. Add the cooked pinto beans and cook down for 3 to 4 minutes. Add the roasted red pepper and toss to combine. Season with salt and pepper and cool. Once cool, add the green onions, jack cheese and red salsa; mix gently to incorporate. Chill completely. To assemble: Lay out your flour tortillas on a work table. Evenly distribute the filling on the front half of the tortillas. Fold the top half over and brush both sides with the oil and sauté on both sides until golden brown and hot in the middle. Cut the finished quesadillas into four pieces and top with sour cream, avocado, and cilantro. Serve with your favorite salsa. Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.