Categories: Mexican

Ingredients

• 16 oz. can spicy vegetarian refried beans
• Hot sauce
• 1 bunch large scallions
• Natural olive or vegetable oil cooking spray
• 1 1/2 cups sour cream
• 1/2 lime, juiced
• 1 tsp ground cumin
• 1 tsp Worcestershire
• Salt and pepper
• 6 large flour tortillas
• 12 oz. Monterey Jack, coarsely shredded
• Pickled jalapeno slices

Directions

1. In a small saucepan, mix the beans with 1/4 cup water. Cook over medium heat, stirring occasionally, until heated through, about 3 minutes. Season with hot sauce to taste. Cover and keep warm.

2. Heat a grill pan. Spray the scallions with the cooking spray and cook until crisp-tender and charred in spots, 4-5 minutes; chop. In a medium bowl, stir the sour cream, lime juice, cumin and Worcestershire; season with salt and pepper.

3. Heat a large nonstick skillet over medium to medium-high. Spray the pan with cooking spray and cook 1 tortilla until lightly browned, about 30 seconds; turn over. On one half of the tortilla spread a few dollops of beans with the back of spoon. Top the beans with 1/6 of the cheese, a few dollops of the sour cream sauce and some chopped scallions. Fold the tortilla over, press with a spatula and cook, turning occasionally, until deep golden brown and crispy, 2-3 minutes. Transfer the quesadilla to a cutting board and cut into 4 wedges. Repeat with the remaining tortillas and filling. Garnish with the pickled jalapeno slices. Serve any remaining sour cream sauce alongside.

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