Pinto bean and Monterey Jack quesadilla with salsa verde

Soak the dry pinto beans overnight in cold water; next morning cook them with water, one onion, a bay leaf and a pinch of salt. Drain.

Cook the onion in a little canola oil until soft, the sting gone and slightly colored.

Add the minced garlic and cook another minute or so, until translucent and starting to color.

Add the cooked pinto beans, chili powder, bay leaf, a pinch of salt and a small pinch of pepper; cook on medium-low heat, about two minutes.

Quarter the rinsed tomatillos, put them in a pot, barely cover with cold water and bring to a boil; boil about two minutes until slightly translucent.

Add the diced roasted red pepper to the beans; its moisture lifts the flavor off the bottom of the pan.

Take the beans off and cool about 10 minutes in the chiller.

Drain the tomatillos, reserving the liquid.

Puree the white onion, garlic, serrano pepper, cumin and lime juice raw in a blender with some of the reserved liquid.

Add the cooked tomatillos and puree until smooth; finish with chopped cilantro and a pinch of salt. Cool.

Remove the bay leaf from the cooled beans; add the roughly chopped green onions, grated Monterey Jack and red salsa. Can be made ahead and chilled.

Put filling on the front half of a whole wheat tortilla and fold it over.

Cook in a pan on warm heat with a touch of oil, about two minutes on each side.

Cut into quarters, let cool a little, and plate with salsa verde, sour cream, diced avocado and cilantro.