Bean Quesadillas

Ingredients and Weight:

• 1 pound (453 g) pinto beans, soaked overnight
• 1 cup (240 ml) vegetable broth
• 1/2 cup (60 g) onion, chopped
• 1/2 cup (60 g) green bell pepper, chopped
• 1/2 cup (60 g) red bell pepper, chopped
• 1 teaspoon (5 g) chili powder
• 1 teaspoon (5 g) ground cumin
• 1/2 teaspoon (2.5 g) salt
• 1/4 cup (60 ml) olive oil
• 8 (10-inch, 25-cm) flour tortillas
• 1 cup (120 g) shredded cheddar cheese
• 1/2 cup (60 g) chopped fresh cilantro

Preparation Time:

• 2 hours

Cooking Time:

• 30 minutes

Difficulty Level:

• 3

Preparation Method Steps:

1. Drain the beans and rinse well.
2. In a large pot, combine the beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender.
3. While the beans are simmering, heat the olive oil in a large skillet over medium heat. Add the onion, green bell pepper, and red bell pepper and cook for 5 minutes, or until softened.
4. Stir in the chili powder, cumin, and salt. Cook for 1 minute more, or until fragrant.
5. Mash the beans with a fork or potato masher until they are mostly smooth. Add the mashed beans to the skillet with the vegetables.
6. Cook for 10 minutes more, or until heated through. Stir in the chopped cilantro.
7. To assemble the quesadillas, place a tortilla in a skillet over medium heat. Spread 1/4 cup of the bean mixture over one half of the tortilla.
8. Top with 1/8 cup of the shredded cheddar cheese.
9. Fold the tortilla in half and cook for 2-3 minutes per side, or until the cheese is melted and bubbly.
10. Repeat with the remaining tortillas.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15 g
• Carbohydrates: 45 g
• Protein: 15 g

Dish Characteristics:

• Savory and flavorful
• Crispy tortilla with melted cheese and beans
• Suitable for American taste and themed around Mexican cuisine

User Comments:

• "These quesadillas are so delicious and easy to make. I love the combination of beans and cheese."
• "My guests were impressed with this dish. It was a perfect way to celebrate Cinco de Mayo."
• "I made these quesadillas for my family and they were a hit. The kids loved the crispy tortillas and the beans were very flavorful."

Special Precautions and Tips:

• If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 2 minutes, then removing them from the heat and letting them sit for 1 hour.
• For a vegetarian version of this dish, omit the cheese.
• To make the dish spicier, add more chili powder to taste.