TACO PINTO BEAN QUESADILLAS

One 16-ounce can pinto beans, drained
1/2 pound ground beef
2 teaspoons chile powder
2-3 tablespoons vegetable oil
Twelve 9-inch flour tortillas
1 cup shredded Wisconsin Cheddar cheese
1 cup shredded Wisconsin Monterey Jack cheese
1/2 cup chopped onion
1 avocado, chopped

Cook the pinto beans and ground beef together, stirring often to prevent sticking. Drain; stir in chile powder. Set aside. Oil large griddle or skillet and heat over medium-high heat. Sprinkle beef-bean mixture, cheeses, onion and avocado evenly over tortillas, top with remaining tortillas and press together gently. Place tortillas on griddle and cook 2 minutes or until bottoms are browned. Carefully turn over and continue browning. Remove and cut into wedges. Variation: Add different combinations of vegetables and Wisconsin cheese before cooking.