2 tablespoons vegetable oil
1 small yellow onion, diced
3 cloves garlic, minced
2 16-ounce cans pinto beans, undrained
1 teaspoon ground cumin
1 ½ teaspoons chili powder
Salt and pepper to taste
6 flour tortillas
1 ½ cup rotisserie chicken, shredded
1 cup pepper jack cheese, grated
Salsa (optional)
Sour cream (optional)
Fresh cilantro, chopped (optional)
Pour the vegetable oil into a large, heavy-bottomed skillet over medium-high heat. When it just begins to shimmer, add the onion and garlic; sweat until translucent, about 2 ½ minutes.
Add the pinto beans, cumin, chili powder, salt and pepper. Stir to combine. Bring the mixture to a simmer. Cook 7-10 minutes, until the beans begin to soften. Use a potato masher to mash the beans slightly.
Cook the beans an additional 5-10 minutes, until they begin to thicken. Give them an additional mash if desired and reduce the heat to low.
Place a separate flat-bottomed, dry skillet with a fitted lid over medium heat. Add one of the flour tortillas and sprinkle with 1/3 of the shredded chicken. Add a generous dollop of the refried beans and a handful of grated cheese before topping with a second tortilla and covering with the fitted lid.
Cook the quesadilla 1-2 minutes on each side, or until the tortilla is crisp and the cheese is melted. Repeat with additional tortillas.
Serve immediately with salsa and sour cream.