Inspired by the deliciousness of the refried beans for last nights’ burritos. I knew I did not want another burrito for lunch, but I did want those re-fried pinto beans. And so, this particular non-queso quesadilla was born.
It’s just refried beans, sliced avocado, thinly sliced onions, and sliced grape tomatoes layered between two tortillas (rice flour in this case) and warmed through on the stove-top.
Served, of course, slathered with salsa.