Quick & Easy Bean and Cheese Quesadillas with Tomato Soup and Salsa

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 (15 oz) cans pinto beans, rinsed and drained
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup water (or more as needed)
• 8 small flour tortillas (about 6-inch)
• 2 cups shredded Monterey Jack cheese (about 8 oz)
• 1 cup shredded cheddar cheese (about 4 oz)
• 1 (10.75 oz) can condensed tomato soup, undiluted
• 1/2 cup salsa (mild or medium) plus more for serving
• 2 tbsp chopped fresh cilantro (optional)
• 1 tbsp lime juice (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, 4–5 minutes.
2. Add garlic and cook 30 seconds. Stir in pinto beans, cumin, chili powder, salt, black pepper, and 1/4 cup water. Mash lightly with a fork until saucy. Simmer 3–5 minutes; if thick, add a little more water.
3. Reduce heat to low. Fold in 1/4 cup of the salsa (from the 1/2 cup) to season the bean filling. Keep warm.
4. In a separate small pot, warm the condensed tomato soup over medium-low heat, stirring often, until hot and smooth, about 5 minutes. Stir in remaining salsa to taste.
5. Assemble quesadillas: lay out tortillas and spread bean mixture over half of each tortilla (about 1/4–1/3 cup per tortilla half). Sprinkle Monterey Jack and cheddar over the beans. Fold tortillas in half.
6. Cook quesadillas in the skillet over medium heat, 2–3 minutes per side, until golden and the cheese is melted. (Work in batches as needed.)
7. Serve hot with warm tomato soup on the side. Garnish quesadillas with cilantro and lime juice if desired, and add extra salsa to taste.