Bean Quesadillas

Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
Spelt is one of the most ancient cultivated grains. It’s high in fiber and B-complex vitamins, and it contains significantly more protein than wheat. When you’re craving a real Southwestern meal, serve these quesadillas with Cowgirl Guacamole, Spanish Rice, and chips. We like to use our own Imus Ranch Southwest Salsa in this recipe.

I recommend using all organic non GMO ingredients.

Preparation time:  15 minutes

Ingredients:

2     Cups Dried Pinto Beans (about 5 cups cooked)        
½    Cup Olive Oil
2     Teaspoons of minced fresh garlic                              
12   Large spelt flour tortillas
2     Teaspoons dried oregano                                            
2     Cups grated soy cheddar cheese or cheddar cheese                             2     Cups Salsa

Cooking time: 2 hours

Directions:

Rinse the beans, transfer them to a medium stockpot, and add water to cover the beans by 3 or 4 inches. Bring to a boil over high heat, stirring frequently. Reduce heat to a simmer and cook 1 ½ to 2 hours, until they are soft. If necessary, add more water to keep the beans covered. Drain, transfer the beans to a large mixing bowl, and mash them with a fork. Stir the garlic, oregano, and salsa into the mashed beans.

Heat the oil in a medium frying pan and fry the tortillas 2 to 3 minutes on each side, until they are golden brown and crisp. Spread the bean mixture evenly over half the tortillas, sprinkle with the cheese, and top each with a second tortilla. Cut each quesadilla into 4 wedges and serve 1 whole quesadilla per person.

Makes 6 servings

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.