Roasted Potato-Black Bean Quesadillas

A smooth mixture of roasted potatoes and black beans fills these hearty meatless quesadillas. MORE+ LESS-

By Pillsbury Kitchens

December 15, 2008

Bake-Off® Contest 41, 2004

Simpsonville, South Carolina

(9-oz.) box frozen roasted potatoes with garlic & herbs

(15-oz.) can Progresso™ Black Beans, drained, rinsed

1/3

cup finely diced onion

(4.5-oz.) can Old El Paso™ Chopped Green Chiles

(11-oz.) pkg. (8 tortillas) Old El Paso™ Flour Tortillas for Burritos

oz. (2 cups) finely shredded Cheddar cheese

oz. (2 cups) finely shredded Monterey Jack cheese

cup Old El Paso™ Thick 'n Chunky salsa, if desired

1/2

cup sour cream, if desired

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1

Microwave frozen potatoes as directed on box. In food processor, place cooked potatoes and beans; process about 30 seconds or until almost smooth. Place mixture in medium bowl. Stir in onion and chiles.
2

Heat 12-inch nonstick skillet over medium heat. On half of each tortilla, spread 1/3 cup potato mixture. Sprinkle with 1/4 cup of each of the cheeses. Fold each tortilla over; press to flatten slightly.
3

Cook 2 or 3 quesadillas, with potato mixture on bottom, in hot skillet for 1 to 2 minutes on each side until tortillas are golden brown. Remove from skillet; cool slightly. Repeat with remaining quesadillas.
4

With pizza cutter, cut each quesadilla in half. Serve warm with salsa or sour cream.