Bean and Cheese Quesadillas

Bean and Cheese Quesadillas

Serves 8 to 12

Serve these quesadillas with guacamole, extra salsa, sour cream, or hot sauce if desired.

1	(15.5-ounce) can refried beans
1/4	cup  minced fresh cilantro
2	tablespoons  salsa
1	tablespoon  Tabasco sauce
1	teaspoon  ground cumin
8	(8-inch) flour tortillas
8	ounces  Monterey Jack cheese , shredded (2 cups)

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 475 degrees. Combine the refried beans, cilantro, salsa, Tabasco, and cumin in a medium bowl. Spread 1/4 cup of the filling over half of each tortilla, leaving a 1/2-inch border. Sprinkle 1/4 cup of cheese over the filling. Spray the plain half of the tortilla with vegetable oil spray and fold over the filling. Press the edges of the tortilla together gently to seal.
2. Arrange on two baking sheets lined with parchment paper. Spray lightly with vegetable oil spray and bake until the quesadillas are golden, 12 to 15 minutes.
3. Transfer to a wire rack and let cool for 5 minutes before cutting into 2 or 3 pieces each.
To Make Ahead
The quesadillas can be made through step 1 and refrigerated, wrapped tightly in plastic wrap, for up to 4 hours. Proceed with step 2 as directed.