Pinto Bean Recipes:
Quesadilla Pie
This is one of my family's favorite pinto bean recipes. I often serve this when we have company. It looks beautiful and tastes great, but is easier to make than you'd think.
If you are in a rush, use 1 can (19 oz/540 mL) pinto beans, drained and rinsed. You can make this meal more or less spicy by choosing a hot or mild salsa. If you don't have a blender, use a potato masher to mix the cottage cheese mixture in a medium sized bowl.
1 bunch (10 oz/280 g) fresh spinach
2 cups/500 mL cottage cheese
1 egg
1/4 cup/60 mL grated Monteray Jack cheese
2 cloves garlic, pressed
2 cups/500 mL cooked pinto beans
1 cup/250 mL salsa
1/2 cup/125 mL corn kernels
2 Tbsp/30 mL fresh cilantro, chopped
8 large flour tortillas
1 large tomato, sliced
1/2 cup/125 mL grated Monteray Jack cheese
Preheat the oven to 350F/180C.
Stem, wash and chop the spinach. Steam it until it is wilted. Put it into a large bowl.
In a blender, process the cottage cheese, egg, first amount of cheese, and garlic. Add this to the spinach bowl. Stir to mix.
Add the beans to the bowl. Mash them with a potato masher or a fork.
Add the salsa, the corn and the cilantro. Stir to mix.
Place one tortilla on a baking sheet.
Scoop some spinach mixture on top, and spread it evenly.
Cover with another tortilla and another scoopful.
Continue until you have used all 8 tortillas and all of the filling (ending with a tortilla).
Arrange the sliced tomato on top.
Sprinkle second amount of cheese over top.
Bake for 30 minutes.
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