bean quesadillas

Vegetarian quesadillas are quick and easy, completely customizable, loaded with veggies and beans. Serve this kid-friendly Mexican meal for lunch or dinner.

Vegetarian Quesadillas

vegetable oil

red onion, diced

garlic, minced

red bell pepper, diced

jalapeño pepper, diced

(15 ounce) can black beans, rinsed and drained

cumin

paprika (or chili powder)

salt (to taste)

black pepper

cilantro,

medium flour tortillas

cheddar cheese, shredded

Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 1 minute.

Add bell pepper and jalapeño and sauté until tender, about 2-3 minutes.

Add black beans and season with cumin, paprika, salt, and pepper. Mix well and cook until beans are heated through, about 2-3 minutes.

Stir in cilantro and remove the skillet from the heat. Transfer the black bean veggie filling to a bowl and set aside.

Make the filling:

Heat a clean skillet over medium-low heat for 1 minute and brush with a little bit of oil. 

Place one tortilla in the pan. On one half of the tortilla, sprinkle 1/4 cup cheddar cheese, top with 3 tablespoons of the black bean filling, and top with another 1/4 cup cheddar cheese.

Fold the empty half of the tortilla over to create a half moon. Cook until the tortilla is crispy and the cheese melts, about 2 minutes per side.

Transfer the quesadillas onto a plate and slice into 3 triangles. Serve with sour cream, guacamole, and/or salsa if desired.

Assemble the quesadillas:

Bean and Cheese Quesadillas are so easy to throw together with mini tortillas, beans, cheese and veggies- perfect game day snack or appetizer

Bean and Cheese Quesadillas

olive oil (divided)

onion

jalapeño pepper (chopped)

black beans

taco seasoning

Mexican blend shredded cheese

mini tortillas

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until soft and translucent, about 3-4 minutes.

Add the jalapeño peppers, black beans and taco seasoning, and cook until warmed through, mashing the beans with the back of a spatula, for 2 more minutes.

Place the mini tortillas on a grill pan heated with the remaining tablespoon of olive oil. Divide the mixture into half of each of the mini tortillas. Add cheese on top and fold the tortillas over.

Cook the tortillas on medium-high heat until the crust is crispy and the cheese has melted, about 2 minutes per side.

Serve with salsa and/or sour cream, if desired.

https://content.jwplatform.com/videos/iDYESXDy.mp4

Bean and Cheese Quesadillas.mp4

These easy bean quesadillas and a side of Spanish rice are made using only ingredients from the dollar store for an easy and affordable meal

Bean Quesadillas and Spanish Rice

Santa Fe Blend frozen vegetables (1.25)

15 ounces. can pinto beans (1.25)

cheddar cheese (1.25)

1.5 tsp Bayou Blend seasoning* (1.25)

flour tortillas (1.25)

5.6 ounces. pkg Spanish rice (1.25)

10 ounces. can Rotel (diced tomatoes with chiles) (1.25)

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

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.

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).

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.

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.

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).

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

You can make as few or as many of these easy quesadillas as you like.

Vegetarian Quesadillas with Beans and Cheese

tortillas

cheddar cheese

pinto beans ((or

cumin, chili powder, salsa, sour cream,

Place the tortillas on a clean work surface.

Sprinkle some cheese on one half, then beans, then cheese. Use about 1/4 each on each tortilla. (It doesn&#39;t have to be precise though!)

Warm a skillet over medium heat. Grease lightly with a little neutral oil like canola or nonstick spray. If using oil, wipe it with a paper towel so there's a very thin coating.

Place two tortillas with fillings on the skillet. After about a minute, fold over the empty side to make a half moon shape. Press down. Add another tortilla or two as you can fit them and repeat to make half moon shapes.

Let each quesadilla cook for 3-4 minutes. Flip and cook for an additional 3-4 minutes.

Serve warm with optional dippers.

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Vegetarian Quesadillas

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Bean Quesadillas and Spanish Rice

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Top 5 bean quesadillas recipes from across the web

The most viewed bean quesadillas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetarian Quesadillas

Vegetarian Quesadillas

Bean and Cheese Quesadillas

Bean Quesadillas and Spanish Rice

Vegetarian Quesadillas with Beans a...

The most viewed bean quesadillas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine