INSTRUCTIONS

• 1. Preheat oven to 350°F. Heat tomatoes with juice and green chilies with juice in a stock pot or tilt skillet.
• 2. Pour 1/2 gallon (1.9L) boiling water into 4" deep half-steamtable pan. Whisk cumin and garlic powder into water until fully incorporated.
• 3. Quickly pour beans and 1 1/4 cup of heated green chilies-tomatoes mixture into seasoned water. Stir ingredients together. Allow beans to sit for 40 minutes in the warmer. Remove from the warmer and stir well.
• 4. Fold each tortilla on a sheet pan lined with parchment paper. Spread 1 oz of cheese in the center of each tortilla. Lightly spray with pan spray and bake for 7-8 minutes or until cheese is melted. Using a pizza cutter, cut each quesadilla into three triangles.
• 5. Place 3/4 cup/7.1 oz (heaping 6 oz ladle) bean mixture in a boat or cup. Line the sides of the dish with three quesadilla triangles. Top bean mixture with 1 Tbsp sour cream. Serve.