Mexicalli Quesadillas

• 8 flour tortillas
• 16 oz. can Old El Paso vegetarian refried beans
• 12 oz. jar roasted red peppers, drained and chopped
• 1/2 cup finely chopped cilantro
• 1/4 cup finely chopped green onion
• 1 clove garlic, finely minced
• 2 cups shredded Montery Jack cheese
• olive oil cooking spray
• cumin powder

1. Divide evenly and thinly spread refried beans over each tortilla, spreading close to edge.
2. Combine roasted red peppers, cilantro, green onions, and garlic in medium mixing bowl. Divide evenly and sprinkle over refried beans on one half of each tortilla.
3. Sprinkle 1/4 cup of shredded cheese on each tortilla over red pepper mixture.
4. Foldover each tortilla in half enclosing ingredients and press down lightly. Spray each side of tortilla with oil, dust with cumin powder and place on parchment covered cookie sheets. Bake at 350* for 11 minutes, flip over, and bake 11 minutes longer or just until turnovers begin to brown. Serve hot with salsa.

flour tortillas, vegetarian, red peppers, cilantro, green onion, clove garlic, cheese, olive oil cooking spray, cumin powder

Taken from www.epicurious.com/recipes/member/views/mexicalli-quesadillas-1202098 (may not work)