quesadilla kit with refried beans

Roll up your sleeves; throw on your aprons—there’s plenty of easy prep for small and big chefs alike.
By: Anna Becker / 02/04/2016 /

Once the veggies are sliced, grate the cheese while someone else stirs the creamy beans. Now it’s time to assemble your quesadillas with colorful fillings. The best part? You won’t have to wait long for the cheese to melt under the fiery broiler. Cook, relax and enjoy!

What you'll need: 6 oz red onion 8 oz baby bella mushrooms 5 oz cubanelle peppers 5 oz bell peppers 2 garlic cloves ½ tsp cumin 1 can pinto beans 6 oz sharp white cheddar 4 large flour tortillas 1 lime olive oil coarse salt freshly ground pepper

Equipment: 2 rimmed baking sheets skillet potato masher or fork grater

Recipe steps: 1. Prep vegetables Cut red onion in half. Peel and thinly slice half of the onion. Trim ends from mushrooms then slice thickly. Remove stem and seeds from peppers then cut crosswise ½-inch thick. Arrange mushrooms and onions on a rimmed baking sheet and toss with 2 tablespoons oil. Toss peppers on a second baking sheet with 2 tablespoons oil; season all with salt and pepper.

  1. Broil vegetables Preheat broiler with rack 6-inches from heat source. Working with one sheet at a time, broil vegetables until softened and charred in spots, 6–8 minutes per sheet.

  2. Make beans Meanwhile, finely chop garlic and remaining red onion. Heat 2 tablespoons oil in a large skillet over medium-high. Add garlic, onion, and cumin and sauté until softened, about 2 minutes. Add beans and their liquid and bring to a simmer. Cook, stirring often, until slightly reduced, about 5 minutes. Remove beans from heat and mash with ¼ cup water until mostly smooth.

  3. Build quesadillas Grate cheese. Rub a rimmed baking sheet with oil. Working 2 at a time, place tortillas on sheet, coating with oil on one side. Sprinkle a bit of cheese on one side of each tortilla. Top with vegetables of your choice then remaining cheese. Fold tortillas in half to cover and arrange in a single layer on sheet.

  4. Broil quesadillas Broil until golden and toasted, 1–2 minutes. Pop any bubbles that form with a sharp knife then flip quesadillas with a large spatula, pressing to flatten. Continue to broil until golden and toasted, 1–2 minutes more.

  5. Serve Cut quesadillas into wedges. Reheat refried beans, adding a little water if necessary to loosen. Cut lime into wedges and serve with quesadillas and refried beans. Enjoy!

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