Step 1

Thaw the frozen vegetables and drain them well. Rinse and drain the pinto beans. Shred the cheddar cheese.

Step 2

Add the thawed vegetables, pinto beans, shredded cheese, and 1.5 tsp seasoning blend to a large bowl and stir to combine. Taste and adjust the seasoning or salt to your liking. Set the quesadilla filling aside.

Step 3

Drain the liquid from the can of Rotel into a liquid measuring cup, then add water until you have 2 cups liquid total (or the recommended amount on the package of rice).

Step 4

Add the rice packet, drained tomatoes, and measured liquid to a saucepot. Stir to combine. Place a lid on top and bring it up to a boil over high heat. Once boiling, turn the heat down to medium-low and simmer for 7 minutes (or follow the instructions on the packet). After 7 minutes, turn the heat off and set the rice aside.

Step 5

While the rice is cooking, divide the quesadilla filling between 8 tortillas (a scant ½ cup each), spreading it over one half of the tortilla, then folding it closed.

Step 6

Cook the filled quesadillas in a skillet over medium heat until the cheese is melted on the inside and the tortillas are crispy on the outside (I do not use oil, but you can if you prefer).

Step 7

Slice the quesadillas in half or into thirds. Fluff the Spanish rice. Serve the quesadillas and rice together and enjoy!