Refried Bean and Salsa Quesadillas

1 Tbsp canola oil, plus more for frying
1 1/2 cups cooked or 1 can pinto beans, drained and mashed
1 tsp chili powder
4 flour tortillas
1 cup salsa
1/2 cup minced red onion (optional)

In a medium saucepan, heat the oil over medium heat. Add the mashed beans and chili powder and cook, stirring, until hot, about 5 minutes. Set aside.

Spoon about 1/4 cup of the beans across the bottom half of a tortilla. Top the beans with salsa and onion. Fold top half of the tortilla over the filling and press slightly.

In large skillet heat a thin layer of oil over medium heat. Place folded quesadillas, 1 or 2 at a time, into the hot skillet and heat until hot, turning once, about 1 minute per side.

Cut quesadillas into 3 or 4 wedges and serve immediately.

*If in a hurry, you can use canned refried beans instead of the pinto beans and chili powder, and just skip the first step.