In a Dutch oven, add dried beans and fresh water covering them by an inch or two. Bring to a boil for 2 minutes, then cover and let stand for 1 hour. Drain and rinse.

Return pot to medium heat. Add ground beef, onion, and celery; cook until the meat is no longer pink. Drain excess fat.

Sprinkle flour evenly and stir to coat the meat and veggies. Gradually add 4 cups of water.

Stir in the pinto beans, chili powder, cumin, and sugar. Bring to a boil, then reduce heat to low. Cover and simmer for 1½ hours, or until beans are tender.

Add crushed tomatoes, cider vinegar, and salt. Heat through, stirring occasionally. Taste and adjust spices if needed.

Spread ~1 Tbsp chopped green chiles over half of each tortilla, then sprinkle ¼ cup cheese on top. Fold tortillas in half.

Heat 1 tsp canola oil in a skillet over medium heat. Cook quesadillas, adding more oil as needed, flipping once, until each side is golden and the cheese melted.

Cut each quesadilla into two wedges.