You can make as few or as many of these easy quesadillas as you like.
- 6 small corn or flour tortillas
- 1 1/2 cup shredded cheddar cheese
- 1 1/2 cup pinto beans (or 1 14-ounce can)
- cumin, chili powder, salsa, sour cream, hot sauce, as desired
- 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’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.
If using beans other than my homemade Instant Pot ones, sprinkle the beans with a little cumin and chili powder for flavor.
Add cooked diced chicken or steak, chopped baby spinach or kale, or corn if desired.
Swap in black beans if you’d like.
Use flour or corn tortillas but know that flour is usually a little easier to work with.
Make extras to reheat for lunch the following day.
Cut them in half or quarters for younger kids.
Place into a pie plate and cover with foil to keep warm while you make the rest of the batch.
Serve with salsa, sour cream, and/or hot sauce for dipping.