Pinto Bean, Monterey Jack & Red Salsa Quesadilla – The Bean Institute

Ingredients

• 1¾ cups (or 1 15-ounce can) pinto beans (drained and rinsed)
• 2 tablespoons canola oil
• 1 white onion (peeled and diced)
• 2 tablespoons garlic (minced)
• 1 teaspoon 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
• ½ cup red salsa (mild)
• 12 whole wheat tortillas (8”)
• vegetable oil (as needed)
• ½ cup sour cream
• 1 avocado (cleaned and diced)
• ½ cup cilantro leaves