Build Your Own
Combine pinto beans with red onion, green pepper, garlic, spices and lime juice in a food processor, and pulse until mixture is pureed, but still chunky. Season, to taste, with salt and pepper. Set aside.
Preheat the oven to 400 F/200 C. Lay all the tortillas on 2 lightly oiled baking sheets, and spread each with 3-4 tbsp/45-60 mL of the bean mixture, depending on the size of the tortilla. Follow with the appropriate salsas, adding coriander and chipotle sauce to the adult’s salsa. Proceed with individual selections from the build your own section, followed by the appropriate cheeses.
Leave the children’s quesadillas open-faced to resemble pizzas on 1 baking sheet, and fold the adults’ quesadillas into half-moons on the other. Bake for 7-10 minutes, or until heated through and cheese is melted. Switch oven position of baking sheets and turn the half-moons halfway during the cooking time. Slice into wedges and serve with extra salsa, sour cream and our guacamole recipe.
Tip: Quesadillas are a quick meal solution, and a great way to use up leftover cooked meats and chopped vegetables. Try with chicken and almost any fresh vegetables. Good for the vegetarian and the meat lover.