Bean and Cheese Quesadillas

(I served these with a side of roasted potato slices seasoned with garlic and montreal steak seasoning!)

I was watching the show Semi-Homemade with Sandra Lee the other day and I was inspired by a dish she made. she was making party snacks, and for one of them she made her version of a Mexican pizza. she used beef and other ingredients, toasted them lightly in a skillet, and then baked them.
I wasn't sure if these were technically quesadillas because they're mostly filled with beans, but wikipedia confirms that they are quesadillas.

This recipe makes 2 pizzas/quesadillas. If you're serving them with side dishes, these could easily feed 3 people.

What you need:

• 4 8-inch flour or corn tortillas


• 1 can refried beans


• 2 slices vegan cheddar cheese (I use Tofutti brand*, which IMO is the best!)


• 1/2 cup salsa


• mild banana pepper rings


garnish:

• 1 avocado, sliced


• vegan sour cream


• salsa


• hummus (yes, I LOVE hummus with Mexican food!)

preheat oven to 350 degrees.
1. heat the refried beans and salsa in a small sauce pan.
2. in the meantime, slice/tear your cheese slices and melt a little butter in a skillet over low-medium heat.
3. once the beans are heated, spread a generous amount onto a tortilla. top with cheese and banana pepper rings, and then top with a plain tortilla. carefully transfer to the skillet, and cook on each side until golden.
4. repeat process with second quesadilla. place both onto a cookie sheet, and bake for an additional 10 minutes so that everything inside gets nice and melted.

cool for about 10 minutes, then cut into triangles with a pizza cutter. garnish with salsa, avocado, and hummus, and enjoy!

* if you live in Philadelphia, Tofutti brand slices can be found at the Natural Food Market on 20th and Walnut. it took me the LONGEST time to find these. Whole Foods, TJ's, Acme, Superfresh, and Shoprite DO NOT carry them.