Ingredients:
1 (28 ounce) cans stewed tomatoes
1 green peppers, chopped
1 clove garlic, pressed ( or 1 T minced garlic)
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1 (14 ounce) cans pinto beans, rinsed and drained
1 1/4 cups cheddar cheese, grated
1 1/4 cups mozzarella cheese, grated
10 soft flour tortillas
1 tablespoon olive oil
Directions:
Combines tomatoes, green pepper, garlic, lime juice, chili powder, and chili peppers in large saucepan.
Bring to a boil, reduce heat, simmer over medium heat about 15 minutes.
Add pinto beans.
Combine cheeses.
Spoon about 1/4 cup on each half of each tortilla top with 1/3 cup tomato mixture.
Fold over each side.
Place quesadillas in baking dish greased with olive oil.
Top with grated cheese.
Bake 450 F for 8-10 minues until lightly brown and cheese is melted and bubly.
Servings: 10
Time preparation: 20 min.
Time total: 45 min.