Mexican Tomato Rice and Bean Quesadilla with Sharp Cheddar and Sour Cream

• Corn tortillas
• Sharp cheddar cheese, grated
• Mexican Rice and Beans
• Sour cream
• Salsa

Heat a skillet over medium heat. 

Sprinkle some cheddar cheese on top of one tortilla then spoon some of the rice and bean mixture on top; add a bit more cheese then top with the other tortilla. 

Place in the skillet and cook for 3-4 minutes on each side or until golden brown. 

Let the quesadillas sit for a few minutes before slicing. Serve with sour cream and salsa. Enjoy.