Desert Rain Quesadilla


Courtesy of Mary Paganelli, Desert Rain Café  


-      Combine beans, chiles, onion, cilantro, cumin and shredded cheese

-      Place one half cup of filling over half of one tortilla and fold over

-      Spray a nonstick pan lightly with pan spray or brush with ¼ teaspoon of oil

-      Heat until shimmering

-      Place folded tortilla in pan, press down and cook until cheese is melting

-      Turn-over and cook until browned and crispy

* Tepary beans, a hardy bean indigenous to the Sonoran Desert and a traditional food of the Tohono O’odham, are available from Tohono O’odham Community Action, 520-383-4966, and at


  • 1 ½ cups brown tepary beans, cooked and drained*
  • ¼ cup Serrano or jalapeño chile, minced
  • ½ cup yellow onion, chopped
  • ¾ cup cilantro, chopped
  • ½ teaspoon cumin
  • 1 cup Monterey Jack cheese, shredded
  • 8, 10-inch whole wheat tortillas
  • Pan spray, olive or canola oil

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