By Connor Forbes
When I was a child, I used to get the bean and cheese burrito from this one spot. It was one of my favorite “eat out” foods. Soft flour tortilla lightly toasted with a slight crisp, ooey gooey cheese that pulled into long thin strands before breaking and swinging against my chin. And perfectly savory and meaty beans to round it out. You can see why it was so good. I had made some homemade beans lying around. And I obviously had cheese and tortillas (small ones though) because, always. I was hit with a wave of nostalgia and for some reason thought back to these glorious burritos. With what I had available, I was able to make a bean and cheese quesadilla. And boy did it hit the spot and nostalgia button. Let’s make a quesadilla!
Ingredients
* 2 tortillas, any size
* Shredded cheese, queso Oaxaca or cheddar
* Pinto beans, homemade or from a can
Heat a skillet, preferably cast iron, on medium heat. Place the tortillas on the skillet and heat on one side for a minute. Flip. Place down a layer of cheese on one of the tortillas, the other tortilla off to the side. Then a thin layer of beans. Then another layer of cheese. Then cap with the other tortilla. Let cook for a minute or two then flip. Cook another minute or two until the cheese is melty. EAT!
